Chiles Rellenos Bake

Updated at: Thu, 17 Aug 2023 13:54:33 GMT

Step 1

Grease the interior of the slow cooker crock with butter or nonstick cooking s

Step 2

Wearing gloves, remove the stem ends of the chiles, cut the chiles in half, and the seeds.

Step 3

Cut the Cheddar cheese into 36 to 40 small sticks (the same number as your chile halves) so that they'll fit into the chile halves.

Step 4

Scoop 1-2 tablespoons beans and place 1 Cheddar stick into each pepper half.

Step 5

Reserve any Cheddar that's left.

Step 6

Place stuffed pepper halves on bottom of crock.

Step 7

If you have to stack them, sta the layers so they don't directly overlap each other.

Step 8

In a bowl, combine the eggs, cottage cheese, crushed crackers, and half of th.

Step 9

Monterey Jack cheese until well mixed.

Step 10

Shred any remaining Cheddar cheese into the mixture.

Step 11

Pour the egg-cheese mixture over the stuffed pepper halves.

Step 12

If you've stacked th make sure that those on the bottom layers are topped with the egg-cheese mixt

Step 13

Cover.

Step 14

Cook on High 1 1/4 hours, or until a knife inserted in the center comes out clean.

Step 15

If not, put the lid back on and continue cooking another 15 minutes.

Step 16

Check again continue cooking in 15-minute intervals until the rellenos are firm in the center.

Step 17

Remove the lid and scatter the remaining shredded Monterey Jack cheese over

Step 18

the top

Step 19

Cover.

Step 20

Continue cooking just until the cheese melts.

Step 21

Let stand 5 minutes before serving.

0 liked

1 disliked