4-6 fresh green chilies
8 ou. Monterey Jack cheese
8 ou. cheddar cheese
1 can stewed tomatoes
4 eggs
3/4 cup evaporated milk
3/4 cup evaporated milk
2 T flour
Slice chilies into thin strips. Spray pot with non-stick cooking spray. Layer shredded cheeses and chilies in pot. Pour tomatoes over top. In a separate bowl, beat eggs, milk and flour together. Pour over casserole. Cook on LOW 4-5 hours, HIGH 2-3.
A special thanks to Rachel F. for providing me with the fresh, roadside stand Colorado green chilies the first week of March! And also for the tips about how to handle them. I've never actually used the fresh ones and she told me tips about rinsing and slicing them. She suggests washing your hands with vegetable oil after touching them if they are making your fingers burn or smell. (I cheated and just used gloves!) Also told me that they will get hotter the longer they sit- days 3 and 4 of leftovers may get a bit warm! This recipe originally called for canned whole green chilies, so if you think the fresh will be too hot, or you can't get fresh now, the cans will be fine. This recipe also called for the low fat version of both the cheeses. I feel that the low fat cheese never melts quite right, so I used the regular. After I closed the lid and started everything cooking, I thought about adding a can of corn to the mixture- but it was too late, so maybe next time. This came out the consistency of a fluffy omelet and is very tasty. However, I would think about using a can of Rotel tomatoes or a small jar of salsa instead of plain stewed tomatoes. Serve with refried beans, black beans, guacamole, sour cream, Spanish rice....
The original recipe I worked off of this week can be found in the Fix-It and Forget-It slow cooker cookbook.
A special thanks to Rachel F. for providing me with the fresh, roadside stand Colorado green chilies the first week of March! And also for the tips about how to handle them. I've never actually used the fresh ones and she told me tips about rinsing and slicing them. She suggests washing your hands with vegetable oil after touching them if they are making your fingers burn or smell. (I cheated and just used gloves!) Also told me that they will get hotter the longer they sit- days 3 and 4 of leftovers may get a bit warm! This recipe originally called for canned whole green chilies, so if you think the fresh will be too hot, or you can't get fresh now, the cans will be fine. This recipe also called for the low fat version of both the cheeses. I feel that the low fat cheese never melts quite right, so I used the regular. After I closed the lid and started everything cooking, I thought about adding a can of corn to the mixture- but it was too late, so maybe next time. This came out the consistency of a fluffy omelet and is very tasty. However, I would think about using a can of Rotel tomatoes or a small jar of salsa instead of plain stewed tomatoes. Serve with refried beans, black beans, guacamole, sour cream, Spanish rice....
The original recipe I worked off of this week can be found in the Fix-It and Forget-It slow cooker cookbook.
George says it looks like a pizza! But he was quick to add, a very GOOD looking pizza! :) Is this photo of it in the pot or on the plate. If so, was it hard to plate? I think Rotel sounds better, and I agree with you on the cheeses...hard to be healthy AND a great cook! Looks interesting, I think we may have to give it a try. :)
ReplyDeleteIt does sort of look like a pizza! This was in the pot. I just used a spatula and served it from the pot so it wasn't too hard to get out. I was thinking last night that it might be good with chorizo too.
ReplyDeleteNice!! Sounds delicious! I love that cookbook, I use it a lot :)
ReplyDeleteAlison thanks- great recipe:
ReplyDelete380 calories, 22carbs, 28 gm protein- fits right in with my weight loss program- Thanks- Mark
I posted it on my facebook page:
Facebook.com/weightlossmd