Two 7-oz. cans roasted whole green chilies, drained and rinsed.
2 C shredded sharp cheddar cheese
2 C shredded jack cheese
8 large eggs, beaten
1 C flour
1 t. salt
1 1/2 C half & half
Salsa and sour cream for serving.
Cut peppers into 1-inch-thick strips, then cut in half lengthwise. Line your slow-cooker with peppers, then cover with cheese. continue to layer until there are 3 layers of peppers and cheese.
Mix eggs, flour,salt and half & half with whisk until well-mixed. Pour over layers.
Cover and cook on low 5 hours.
(I used mild peppers but I could hardly taste them. I think I'd use a medium next time. )
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