Slow cooker chile relleno casserole
All the flavor of stuffed chiles rellenos with none of the frying: layers of green chiles and melty jack cheese in a soft egg custard, made in the crockpot.
- 240 min total
- 15 min hands-on
- Anyone can make this
- Serves 6
- About $2.48 a serving
- 610 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 tbsp butter, softened
- 3 cans diced green chiles, 4 oz each, drained
- 2 cups Monterey Jack cheese, shredded
- 1 cup shredded cheddar
- 10 large eggs
- 1 can evaporated milk, 12 oz
- 12 corn tortillas
- ½ cup salsa
- ½ cup sour cream
- 2 tbsp cilantro, chopped (optional)
From your pantry
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt
Each serving has about 610 calories, 33 g protein, 36 g carbs and 38 g fat, and costs about $2.48 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese works.
- No salsa? Pico de gallo works.
- No sour cream? Plain Greek yogurt works.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
Rub the butter all over the inside of a 6-quart slow cooker.
Dolly’s tip: Coat the sides well. Egg glues itself to anything bare.Scatter a third of the green chiles over the bottom and top with a third of each cheese. Repeat twice more.
the eggs, evaporated milk, cumin, garlic powder and salt until smooth, then pour it over the layers.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Cover and cook on low for 3 to 3½ hours, until the center is set and a knife poked in comes out clean.
Timer: 195 min
Dolly’s tip: Check at 3 hours. It should be puffed and firm in the middle, with golden edges.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Turn it off, uncover and let it 10 minutes.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 10 min
Wrap the tortillas in a damp paper towel and microwave 45 seconds until warm and soft.
Scoop the casserole onto plates and serve with the warm tortillas, salsa, sour cream and cilantro.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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