CHILES RELLENOS
Serves 4
- 8 canned green chiles
- 3 cups shredded Cheddar cheese
- 1 (14.5-ounce) can plum tomatoes, drained
- 1 green bell pepper, seeded and thinly sliced
- 4 large eggs
- ½ cup chicken broth
- ½ cup milk
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Use a 6-quart slow cooker. Coat the insert well with cooking spray. Slice 6 of the chiles lengthwise, and stuff ½ cup of the cheese into each pepper. Nestle the chiles next to each other in the insert. In a blender, combine the remaining 2 chiles with the tomatoes, bell peppers, eggs, broth, milk, oregano, salt, and black pepper. Pour the mixture evenly over the stuffed chiles. Cover, and cook on low for 6 hours, or on high for about 3 hours. Your relleno is finished when the egg has set, and the top has browned and begun to pull away from the sides of the insert.
The Verdict
This is a beautiful relleno dish that is sure to liven up your brunch table. The cheese-filled peppers are baked in a tomato cream sauce with egg.
