Slow Cooker Chile Relleno Casserole

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• 20 oz whole fire roasted green chiles (2 10-oz. cans)
  Ingredient note

  Source: 20 oz. whole fire roasted green chiles (2 10-oz. cans)
• 8 oz pepper jack cheese (6-8 oz block of cheese)
  Ingredient note

  Source: 8 oz. pepper jack cheese (6-8 oz block of cheese)
• 5 each large eggs
  Ingredient note

  Source: 5 large eggs
• 1/2 tsp salt
  Ingredient note

  Source: 1/2 tsp. salt
• 1/4 tsp black pepper
  Ingredient note

  Source: 1/4 tsp. black pepper
• 1 tsp baking powder
  Ingredient note

  Source: 1 tsp. baking powder
• 1/4 cup flour
  Ingredient note

  Source: 1/4 cup flour
• 3/4 cup whole milk
  Ingredient note

  Source: 3/4 cup whole milk
• 1 cup shredded cheddar cheese
  Ingredient note

  Source: 1 cup shredded cheddar cheese

1. Spray a 6-quart oval slow cooker with non stick spray.
2. Open the cans of whole green chiles. Drain them and pat them dry.
3. Cut the pepper jack cheese into 1/2 inch strips. Stuff each pepper with a piece of cheese. It's ok if the peppers break a little, you may have some leftover cheese.
4. Add the stuffed peppers to the slow cooker.
5. In a medium sized bowl, add the eggs, milk, salt, pepper, baking powder and flour. Whisk until smooth.
6. Pour this egg mixture over the stuffed green chiles. (WAIT TO ADD THE SHREDDED CHEESE)
7. Place the lid on the slow cooker.
8. Cook on HIGH for 1 hour and 45 minutes (or until set) without opening the lid during the cooking time.
9. When the cooking time is done, sprinkle over the shredded cheese. Place the lid back on for 10 minutes more or until the cheese is melted.