The Pioneer Woman Tasty Kitchen
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Crock Pot Chile Rellenos

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Prep:

Cook:

Level: Easy

System:

8

Description

Low fat, easier version of the standard vacation favorite, but with all the taste of the original.

Ingredients

  • 8 whole Poblano Peppers
  • 2 cups Shredded Monterey Jack Cheese
  • 2 cups Frozen/fresh Corn Kernels
  • 4 teaspoons Ground Flax Or Cornmeal
  • ½ cups Sunflower Or Pumpkin Seeds
  • 2 teaspoons Fresh Cilantro
  • 6 whole Egg Whites
  • 6 whole Egg Yolks
  • ½ teaspoons Salt (optional)
  • ½ cups Beer
  • 1 can Good Quality Salsa Verde
  • 1 teaspoon Olive Oil (for Pot)

Preparation

Cut off tops of chiles (like you would a pumpkin), carefully scraping out the seeds from inside.
On a greased/oiled pan, roast the chiles under the broiler (or a toaster oven’s broiler), turning every minute to two minutes until about 60% roasted and the skin looks bubbly. Let cool for 1 minute in the oven. Immediately throw into a large plastic bag, covered in a cloth if the kitchen is cold, for 10 minutes to allow skin to loosen.

Meanwhile, combine shredded cheese, corn, cornmeal, sunflower/pumpkin seeds and cilantro in a bowl. Mix with a serving spoon and keep the spoon on hand for stuffing the peppers.

In a mixing bowl, beat the egg whites with a mixer or whisk until soft peaks form and the tips start to curl. In a large mixing bowl, combine the egg yolks, salt and beer.

Peel skin off the peppers, using your fingers and a paring knife to loosen/scrape skins if necessary. Try very hard not to split or cut the skins. (Peppers should be floppy but not crispy burned.)

Stuff the cheese/corn mixture into the chiles and place in a well oiled crock pot.*

Back to the eggs. Fold 1/4 the egg whites into the yolk/beer mixture. When combined, fold in remaining egg whites. Pour gently over the top of the chiles in the crock pot.

Cook on high for 1 1/2 to 2 hours. You can sprinkle any leftover cheese/corn mixture and salsa verde over the top in last 30 minutes of cooking if you like. The egg mixture will brown in the pot.

* You can also cook this in the oven in a covered casserole dish for 1 1/2 to 2 hours at 450 degrees F.

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