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MOCK CHILI RELLENO FOR CROCK POT 
2 tsp. butter
1/2 lb. grated Cheddar cheese
1 (4 oz.) can whole green chiles
1/2 lb. grated Jack cheese
1 (14 1/2 oz.) can sliced tomatoes, drained
4 eggs, separated
3/4 c. evaporated milk
2 tbsp. flour

Grease sides and bottom of crock pot with butter. Remove seeds from chiles; cut into strips. Place 1/2 chiles on bottom of crock pot. Layer with Cheddar cheese, rest of chiles, Jack cheese and tomatoes. Beat egg whites until stiff. Fold in slightly beaten yolks, milk and flour. Pour over top of tomatoes in the pot. Cover and cook on high for 2-3 hours. 4-5 servings.
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