Crock-Pot Chile Rellenos
Yield: 4 Servings
1 cn (Large) whole fire roasted -Ortega chilies 2 c Grated Cheddar cheese 2 c Monterey Jack cheese 4 Eggs; separated 2/3 c Half and half 2 tb Flour Grease crock-pot with butter. Make layers of chiles, Jack cheese and Cheddar cheese. Repeat. Beat egg whites until stiff. Mix yolks and half and half. Fold in egg whites and flour. Pour over chiles and cheese. Cook on high 2 to 3 hours or until golden brown.