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You are here: Home / Food / Crock Pot Chile Rellenos

by Stacy  55 Comments

Crock Pot Chile Rellenos

I come from a long line of good cooks. Family get-togethers are always chocked full of delicious looking delicacies. I’m very blessed to have a lot of them written down – today I’m going to share a tweak of one from my Mama’s cousin, Lisa.

Her original recipe for Chile Rellenos called for them to be baked – and y’all know I have this thing for my crock…so I changed it to be cooked that way. I also added and subtracted a few things based on what I currently had. The original recipe also called for white flour – so I switched it up and converted it to almond flour instead. BIG WIN, ladies and gentlemen.

chile rellenos

Some Chile Rellenos recipes don’t call for meat – and that’s sad. I love a meatless meal as good as the next guy, but I LOVE meat MORE. We’re using one pound of pork sausage here. I love good, local, homegrown sausage. That’s what I used here, picked up at the Farmer’s Market.

I currently have a nice hog fattening up on our family farm…Porky isn’t ready yet, so I have to supplement here and there. If you don’t like pork, or don’t eat it, you can easily substitute turkey sausage here. I have a great recipe for that and you can use venison or turkey…just don’t tell me if you use turkey. *Shudder* Pregnancy flashback.

chile rellenos

After cooking the meat and veggies on low for a bit, you’re going to add an egg and almond flour batter on the top.

I really love using almond flour. I like the flavor and I like the texture. It’s almost like cornbread – and it makes a mean muffin…and pancakes…and cookies. I haven’t yet just sat down and eaten it with a spoon. Notice I said YET. I eat peanut butter with a spoon. I figure it’s sorta the same thing.

chile rellenos

After cooking on high 2 hours, you’ll need to make sure the batter isn’t runny in the middle. You can do this by sticking a knife down into it like so – and if it comes back clean, you’re good to go. If it’s not, let it cook another 30 minutes.

Do you know it’s hard to take a photo with a knife in one hand and a camera in the other? I probably shouldn’t do that again – it might be hazardous to my health. Or my fingers. Or my camera. Or my foot. I have bad luck with my feet.

So, I hope you enjoy this family Stacyfied recipe. It’s really great with salsa and sour cream on top. I think it’s even better served as leftovers – but I’m leftover crazy. I’m hungry – I need a snack.

chile rellenos

Crock Pot Chile Rellenos

  • 1 pound sausage
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 2, 4 ounce cans diced green chilies
  • ½-1 teaspoon cayenne pepper
  • 1 cup Cheddar cheese
  • 1 14 ounce can diced tomatoes
  • 4 eggs
  • ½ cup flour
  • 1 cup milk
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • Salsa and Sour Cream for serving

 

  1. Brown sausage and onion in a skillet. Drain.
  2. Add garlic, chilies, tomatoes, and cayenne. Stir. Pour into 4 quart, greased crock.
  3. Cover and cook on low for 4 hours.
  4. Uncover and sprinkle with Cheddar.
  5. Combine eggs, flour, milk, salt, and baking powder. Whisk to remove lumps.
  6. Pour batter evenly over meat mixture.
  7. Cover and cook on HIGH for 2 hours or until dough tests down in the middle with a knife.

Yield: 5-6 servings

 

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

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Comments

  1. David Hurlburt says

    September 1, 2016 at 5:57 am

    Was busy looking at the pictures and must have skimmed over the part in your instructions to pour the batter on top of meat mixture, I stirred the batter ino the meat mixture, hope it turns out OK,….We’ll know in 2 hours.

    Reply
    • Stacy says

      September 1, 2016 at 7:45 am

      Hope it turns out great! Let me know.

      Reply
      • David says

        September 1, 2016 at 10:52 am

        Was OK, favor was great, texture…mmm not so much, Pour batter on top of the meat mixture do not mix together. Also need to make sure the sausage is well drained of grease, next time I’m going let the meat drain in a fine mesh sleeve over a bowl for a few minutes. I only had large eggs and should have use 5 or 6 instead of 4 or next time I’ll use 4 extra-large eggs. Any tips for this intrepid bachelor cook.

        Reply
        • Stacy says

          September 1, 2016 at 2:28 pm

          Seems like you have your next game plan all laid out! 🙂

          Reply
  2. Lisa C. says

    September 12, 2013 at 4:46 pm

    Just wondering…when you say pork sausage, do you mean breakfast sausage or Italian sausage. I’m finding both at the store (jealous of your home-grown stuff, btw! ;)) and they both say they’re pork. Which is better?? Can’t wait to try this…it sound so good!

    Reply
    • Stacy says

      September 13, 2013 at 2:14 pm

      I used ground sausage…uh, so I guess that’s breakfast sausage? Not links. 🙂

      Reply
  3. Aleah Cronk says

    September 9, 2013 at 8:29 pm

    In a hurry tonight.
    Made this on the stove & then in the oven @ 375 deg. for 45 minutes.
    Very tasty, as usual. 🙂

    Reply
    • Stacy says

      September 9, 2013 at 8:46 pm

      🙂 Thanks for the review!

      Reply
      • Aleah Cronk says

        September 9, 2013 at 10:48 pm

        Sorry, I didn’t think the other one posted… :/

        Reply
  4. Aleah Cronk says

    September 9, 2013 at 7:09 pm

    Ran out of time so I’m making this in the oven tonight. Did the first part in a pot on the stove. Then doing the last part in the oven @ 375 deg, 45-60 min.
    Smells great! I hope it turns out well.

    Reply
    • Stacy says

      September 9, 2013 at 8:46 pm

      Man – I’m hungry…and you post this. Great.

      Reply
      • Aleah Cronk says

        September 9, 2013 at 10:51 pm

        I’m trying to post a photo of it… :/

        Reply
        • Stacy says

          September 10, 2013 at 6:53 am

          I didn’t even know you could post photos with comments. LOL

          Reply
          • Aleah Cronk says

            September 10, 2013 at 8:51 am

            When I hit reply there is a little photo icon in the bottom left hand corner of the text box. When I tap it or takes me to my gallery/camera & let’s me select a photo, but then it doesn’t show up.
            At least I can’t see it… can you?

          • Stacy says

            September 10, 2013 at 8:35 pm

            Nope – I feel gypped.

  5. Aleah Cronk says

    August 21, 2013 at 6:12 pm

    It’s in the crock pot right now. 🙂
    Our a/c broke & it’s near 90deg INSIDE. I’m trying to avoid the big oven. Thankfully we pre-cooked the sausage & froze it back when we had a/c.
    It’s gonna be tasty, I can just tell!
    Thanks for sharing, Stacy. 🙂

    Reply
    • Stacy says

      August 21, 2013 at 10:38 pm

      I hope you LOVED it…it’s a family favorite!

      Reply
      • Aleah Cronk says

        August 21, 2013 at 11:31 pm

        Loved it! So tasty! In fact, I am hoarding the leftovers, much to the disappointment of my 10 yr old son. (It’s not ALWAYS about them…)
        The few alterations I made were in the cooking, not ingredients. Due to time & schedule issues it cooked on high 2hrs, then after adding the cheese & egg mixture it cooked on high an hour & then on “warm” for 3 hrs, or so. :/
        But it was perfection! Clearly a very flexible dish to cook. 🙂
        I can’t wait to share it with my friends.

        Reply
        • Stacy says

          August 22, 2013 at 7:35 am

          I hoarded them for me too – now I feel less guilty. LOL

          Reply
  6. Jocelyn says

    August 14, 2013 at 10:49 pm

    I made this for dinner tonight, and it is scrumptious! The only change I made was to use half flour/half cornmeal in place of the almond flour because I didn’t have any. Thank you for sharing this delicious recipe.

    Reply
    • Stacy says

      August 15, 2013 at 7:20 am

      Girl – you should really get you some. It’s good stuff. 🙂

      Reply
  7. Anjanette says

    August 14, 2013 at 12:35 am

    Yum!! We used to make something like this in the crock with a corn bread mix back when we bought mixes. 🙂 I will have to give this a try! Do you have a favorite brand of almond flour?

    Thanks for linking up to Wellness Wednesdays!

    Reply
    • Stacy says

      August 14, 2013 at 12:34 pm

      Yes – Honeyville. 🙂

      Reply
  8. Stacy says

    August 12, 2013 at 2:38 pm

    I sure will!

    Reply
  9. Miz Helen says

    August 11, 2013 at 9:18 pm

    Your recipe is awesome and thank you so much for sharing it with Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

    Reply
  10. Stacy says

    August 11, 2013 at 9:14 pm

    Good luck! 🙂

    Reply
  11. Scarlett Wonder says

    August 11, 2013 at 5:07 pm

    Coming over from Sunday Supper Club. I LOVE CHILE RELLENO & my crock-pot. Great recipe! I’ll have to try it this way!

    Reply
  12. Stacy says

    August 11, 2013 at 8:30 am

    Ha, ha! 🙂 I’m glad – thank you!

    Reply
  13. Marie Bungard says

    August 10, 2013 at 1:08 pm

    This looks like a keeper. I have a major wheat allergy and anytime I can use anything but wheat I will. Love your writing style. Marie

    Reply
  14. Stacy says

    August 9, 2013 at 10:05 pm

    Thanks for letting me know – I linked up. 🙂

    Reply
  15. [email protected] says

    August 9, 2013 at 9:17 pm

    Wow! This looks deee-licious! We’d love to have you share the recipe at our Saturday Link Party! Deb @ madefrompinterest.net

    Reply
  16. Stacy says

    August 8, 2013 at 12:27 pm

    You’re welcome! Thanks for hosting. 🙂

    Reply
  17. Kristy says

    August 7, 2013 at 9:22 pm

    This looks yummy! Thanks for linking to Make Bake Create!

    Reply
  18. Stacy says

    August 7, 2013 at 12:14 pm

    I think about making everything in the crock pot. It’s how I roll. 😉

    Reply
  19. Amy | Club Narwhal says

    August 7, 2013 at 8:27 am

    Stacy, this looks incredible! I adore chile rellenos but never thought about making them in a crock pot. Sheer brilliance! Stopping by to say hi from Wonderful Food Wednesday 🙂

    Reply
  20. Stacy says

    August 6, 2013 at 9:27 pm

    Me too!

    Reply
  21. Stacy says

    August 6, 2013 at 9:19 pm

    Her notes just say “bake at 400 until knife inserted in center comes out clean.” 🙂

    Reply
    • Jennifer says

      August 9, 2013 at 10:06 pm

      Thank you.

      Reply
  22. Jamie @ Love Bakes Good Cakes says

    August 6, 2013 at 8:38 pm

    I love easy recipes and I need more that use my slow cooker – pinned this and I’d like to invite you to link up at my party – http://www.lovebakesgoodcakes.com/2013/08/all-my-bloggy-friends-58.html

    Reply
    • Stacy says

      August 6, 2013 at 9:16 pm

      A new crock recipe every Friday! 🙂

      Reply
      • Jamie @ Love Bakes Good Cakes says

        August 7, 2013 at 3:28 pm

        Awesome! I’m adding you to my RSS so I don’t miss anything 😉

        Reply
        • Stacy says

          August 7, 2013 at 4:01 pm

          Wow…you’re WAY above me…I don’t even know how RSS works. LOL

          Reply
  23. Jennifer says

    August 6, 2013 at 1:29 pm

    If I were to bake this in the oven, do ou know at what temp and for long your mom’s cousin baked it?

    Reply
  24. rachel says

    August 5, 2013 at 5:01 pm

    I adore Chile Rellenos! yum yum yum yum yum!

    Reply
  25. Lisa @ Flour Me With Love says

    August 5, 2013 at 9:19 am

    This looks amazing! I love crock pot recipes and I’m looking forward to trying this soon. Thanks for sharing at Mix it up Monday 🙂

    Reply
    • Stacy says

      August 5, 2013 at 11:37 am

      You’re welcome! Thanks for hosting it. 🙂

      Reply
  26. Stacy says

    August 2, 2013 at 9:35 pm

    I can’t say – I’ve never worked with it…you could give it a shot!

    Reply
  27. JO says

    August 2, 2013 at 5:13 pm

    Are you gluten-free at your house?

    Reply
    • Stacy says

      August 2, 2013 at 9:35 pm

      Nope. 🙂

      Reply
  28. Stacy says

    August 2, 2013 at 11:58 am

    YAY!!!! I’m so glad to hear that!

    Reply
  29. Stacy says

    August 2, 2013 at 11:57 am

    I can’t say because I’ve never worked with it before. 🙂 Good luck if you try it!

    Reply
  30. Becca Carroll says

    August 2, 2013 at 9:26 am

    I LOVE chili rellenos. When we go to eat at El Charloais, that what I always order. We don’t normally go very often, though, so it’s my main indulging meal. 😀

    Reply
    • Stacy says

      August 2, 2013 at 11:50 am

      I have only ever had them at home. 🙂

      Reply
  31. Sarah says

    August 2, 2013 at 8:25 am

    Oh that sounds SO GOOD!!! How do you think it would work with masa harina? I discovered that stuff online not too long ago and I LOVE it! We don’t have it here in Canada ANYWHERE (nor to we have cal lime/hydrated lime/pickling lime/calcium hydroxide anywhere that is food grade… only the stuff at hardware stores) but I managed to find a local small Mexican restaurant called Mexico Lindo in Halifax, Nova Scotia here that imports their stuff and sells a small amount of it to customers.

    So I’ve been experimenting with it a lot! Do you think it would be good? I have put it in my meatloaf too, and used salsa rather than ketchup.

    Reply
  32. gardenaggie says

    August 2, 2013 at 8:19 am

    This is my husbands favorite meal. I am going to have to give this version a try since we just started THM! Yay!

    Reply


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