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.
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.
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.
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.
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 almond flour (or you could use white wheat flour – but I haven’t tried it)
- 1 cup milk
- 1 teaspoon salt
- 1 teaspoon baking powder
- Salsa and Sour Cream for serving
- Brown sausage and onion in a skillet. Drain.
- Add garlic, chilies, tomatoes, and cayenne. Stir. Pour into 4 quart, greased crock.
- Cover and cook on low for 4 hours.
- Uncover and sprinkle with Cheddar.
- Combine eggs, almond flour, milk, salt, and baking powder. Whisk to remove lumps.
- Pour batter evenly over meat mixture.
- Cover and cook on HIGH for 2 hours or until dough tests down in the middle with a knife.
Yield: 5-6 servings
THM Compliant: This is an S meal. Make sure to use almond milk as your milk of choice.
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