Mock Chile Relleno
|Canned whole green chiles||8 Ounce, drained (2 Cans, 4 Ounce Each)|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
|Shredded monterey jack cheese||6 Ounce (1 1/2 Cups)|
|Canned tomatoes||14 1⁄2 Ounce, drained and sliced (1 Can)|
|Eggs||3 , separated|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄2 Tablespoon|
1.Take the chilies and remove the seeds from them.
2.Cut the seedless chilies into thin strips.
1.Grease the bottom and sides of a slow cooker and put half the chilies at its bottom.
2.Top the layer of chili with Cheddar cheese.
3.Spread the leftover chilies on the top along with Jack cheese and tomatoes.
4.In a bowl beat egg whites until stiff.
5.In a separate bowl beat egg yolks with milk and once done, transfer the mix into egg white bowl.
6.Put the entire mixture on the flour and mix well.
7.Once done, pour the flour mixture inthe cooker, topping the tomatoes.
8.Cover the cooker and put it on HIGH heat for 2-3 hrs.