Easy Chili Rellenos

By carvalhohm

Ingredients

• 2 t. butter, softened
• 7-oz. can whole green chiles, drained and cut in strips
• 8-oz. pkg. shredded Cheddar cheese
• 8-oz. pkg. shredded Monterey Jack cheese
• 14-1/2 oz. can stewed tomatoes
• 4 eggs, beaten
• 2 T. all-purpose flour
• 3/4 c. evaporated milk

Preparation

Step 1

Spread butter in a slow cooker. Layer chiles and cheeses; add tomatoes. Stir together eggs, flour and milk; pour into slow cooker. Cover and cook on high setting for 2 to 3 hours.

Serves 6.