Ingredients

• Nonstick cooking spray
• 3-4 largs poblano chiles
• 4 eggs
• 3/4 cup heavy whipping cream
• 1 teaspoon salt
• 1/2 cup all-purpose flour
• 1 cup shredded monterey jack cheese
• 1 cup shredded cheddar cheese
• Salsa
• Sour cream

Directions

1. Spray the inside of your slow cooker with nonstick cooking spray

2. Cut each poblano into 1/2 – inch strips, making sure to remove the seeds and membranes

3. Set aside

4. In a serperate bowl, combine eggs, cream, salt, and flour

5. Beat until smooth

6. In the slow cooker, layer the strips of poblano and the cheeses

7. Repeat until you have approximately three layers

8. Slowly pour the egg mixture over the chiles and cheese

9. Cover and Cook on low for 4 to 5 hours, or until the egg mixture is cooked through

10. Carefully turn the crock upside-down to remove the casserole

11. Cut into individual pieces and serve with salsa and sour cream

12. Makes 4 servings

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