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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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Comments

  1. 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

      • 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

  2. 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

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

    Reply

  4. 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

  5. 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

      • 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

  6. 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

  7. 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

  9. 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

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

    Reply

  13. 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

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

    Reply

  23. 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

  25. 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

  30. 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

  31. 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. 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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