Cheesy, chili goodness in an easy to make outdoor or indoor recipe.
Prep Time:15-45 minutes
Cook Time:45-50 minutes
Total Time:60-95 minutes with pepper prep
Yield:6-8 servings 1x
12–15 whole green chilis (Anaheim, Poblano, Hatch) roasted, peeled and deseeded or 3-4 small cans or 1-2 large cans whole green chilis
Monterey Jack cheese cut into strips approximately as wide as the the chili, and about 1/4 inch thick to place insider chili pepper.
2 cups shredded cheese your choice (cheddar, colby jack or our favorite Mexican blend from Costco).
1/4 c. flour
3/4 c. Milk
Tabasco sauce: 3-5 drops or to taste
1/4 tsp. pepper
1/4 tsp. salt
Desired toppings: suggestions are crema or sour cream, salsa, cilantro, avocado, queso fresco
Beat eggs, then mix in flour, milk, Tabasco, pepper and salt.
Prep chili peppers (split down side, remove seeds and fibrous veins, rinse lightly, pat dry)
Place 1 strip of Monterey Jack cheese inside each pepper, then layer on bottom of buttered 12 inch Dutch oven, or 9 x 13 inch baking pan. (Give them a little space to allow egg mixture to work it’s way through.)
Take one cup of shredded cheese and sprinkle over bottom layer.
Repeat process for second layer using remaining chilis and shredded cheese.
Pour egg mixture over the top. (Note, it will not cover the top, but will swell during cooking to incorporate it.)
Bake for 45-50 minutes: With Dutch oven, use ~25 coals total, 17 on top and 8 on bottom or 350 degree oven uncovered.
Dish will be golden brown on top and bubbling underneath when removed from oven. Allow to rest for 5-10 minutes.
Serve is up garnished with your favorite toppings such as Mexican crema, sour cream, salsa, cilantro, avocado, and queso fresco and enjoy!
If you are adding >15 chilies or the peppers are extremely large, you may want to add an 1-2 more eggs, another 1/4 c. milk, and 3 tbsp. flour plus seasoning per preference.