Chicken Chile Relleno Mash Up – Crock Pot/Oven Recipe

This recipe came to me after a trip to the local farmer’s market.  The fresh poblano chile peppers makes all the difference!
PREP TIME: 15 minutes
CROCK POT COOK TIME: 4 hours
or
OVEN COOK TIME: 40-45 minutes at 350 degrees F
TOTAL TIME: 60 minutes or 4 hours 15 minutes (depending on cooking method)
SERVINGS: 6

INGREDIENTS:
3-4 fresh poblano chile peppers cut into slices/chunks
2 c cubed chicken
2 c shredded cheese
3/4 c scallions
4 eggs
3/4 c 1/2 & 1/2
1/2 c flour (I used wheat = yum!)
1 tsp salt (or more, if desired)
Sour  cream (optional)
Salsa (optional)
CROCK POT DIRECTIONS:
1.

2.

3.

4.

Spray the interior of the pot with non-stick cooking spray.

Mix the first 5 ingredients into the pot.

In a separate bowl, mix the eggs, 1/2 & 1/2, flour and salt together.

Pour mix into the crock pot, cover and cook for 4 hours. When done, serve with sour cream and salsa and enjoy!

OVEN DIRECTIONS:
1.

2.

3.

4.

5.

Preheat the oven to 350 degrees F.

Spray a 13 x 9 baking dish with non-stick cooking spray.

Add the first 5 ingredients into the baking dish.

In a separate bowl, mix the eggs, 1/2 & 1/2, flour and salt together.

Pour mix into the baking dish and cook for approximately 45 minutes. When done, serve with sour cream and salsa and enjoy!

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