Crockpot Swedish Meatballs Recipe
This Chile Rellenos Casserole is a delightful twist on the classic stuffed pepper dish, combining roasted green chiles, two types of cheese, and a fluffy egg mixture. It’s a comforting and flavorful casserole perfect for brunch or a cozy dinner.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Roasted Green Chiles:
- 6 large, peeled and seeded
Shredded Monterey Jack Cheese:
- 2 cups
Shredded Sharp Cheddar Cheese:
- 1 cup
Large Eggs:
- 5
Whole Milk:
- 1/2 cup
All-Purpose Flour:
- 2 tablespoons
Baking Powder:
- 1 teaspoon
Salt:
- 1/2 teaspoon
Black Pepper:
- 1/4 teaspoon
Cooking Spray or Butter:
- For greasing the dish
Instructions
- Preheat Your Equipment – Preheat your oven to 375°F (190°C). Lightly grease your baking dish with butter or cooking spray.
- Combine Ingredients – In a bowl, whisk together eggs, milk, flour, baking powder, salt, and pepper until smooth.
- Prepare Your Cooking Vessel – Line the bottom of your baking dish with half the green chiles, spreading them evenly.
- Assemble the Dish – Sprinkle half the cheeses over the chiles, then layer with remaining chiles and the rest of the cheese. Pour the egg mixture evenly over everything.
- Cook to Perfection – Bake uncovered for 30–35 minutes, or until the top is golden and the center is set.
- Finishing Touches – Let it rest for at least 10 minutes before slicing to help it firm up and make serving easier.
- Serve and Enjoy – Top with fresh cilantro, avocado slices, or a drizzle of sour cream if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 230mg
Find it online: https://lauracooks.com/crockpot-swedish-meatballs-recipe/
