Slow Cooker Chili Rellenos Recipe

Recipe Category: Slow-Cooker

Slow Cooker Chili Rellenos Recipe


  • 115g whole green chilies
  • 1 cup (115 g) grated Cheddar cheese
  • 1 cup (115 g) grated Monterey Jack cheese
  • 1 large tomato,2 sliced eggs, separated
  • ¾ cup (175 ml) evaporated milk
  • 2 tbsps (16 g) flour


  1. Spray sides and bottom of slow cooker with nonstick cooking spray
  2. Remove seeds from chilies; cut into strips
  3. Place half of chilies on bottom of slow cooker
  4. Layer with Cheddar cheese, rest of chilies, Monterey Jack cheese, and tomato slices
  5. Beat egg whites until stiff
  6. Fold in slightly beaten yolks, milk, and flour
  7. Pour over top of tomatoes in the pot
  8. Cover and cook on high for 2 to 3 hours
  9. Yield: 4 servings
  10. Per serving: 165 g water; 427 calories (63% from fat, 26% from protein, 11% from carb)

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