Busters Recipes

Crockpot Chiles Rellenos

2 cans (4 oz. ea.) whole green chiles
1/2 pound Monterey Jack cheese, grated
1/2 pound Cheddar cheese, grated
2 Tbsp. flour
2 eggs
1 can evaporated milk (12 oz.)
1 can (8 oz.) tomato sauce

Open chiles and remove seeds and veins.

In a bowl combine flour, eggs and milk. Spray crockpot with nonstick
cooking spray.
In bottom of crockpot layer 1/2 chiles, 1/2 each of the cheeses, and
pour 1/2 milk mix. Repeat.

Cook on LOW 6 to 8 hours. Last 1/2 hour (or whenever top looks solid)
pour tomato sauce on top.

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