Crock Pot Chile Rellenos

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.