Chili Relleno Casserole: Dutch Oven Outdoors or Bake Indoors

Easy Chili Relleno Casserole Recipe for outdoors and indoors

5 from 1 reviews

Cheesy, chili goodness in an easy to make outdoor or indoor recipe.



  1. 1215 whole green chilis (Anaheim, Poblano, Hatch) roasted, peeled and deseeded or 3-4 small cans or 1-2 large cans whole green chilis
  2. Monterey Jack cheese cut into strips approximately as wide as the the chili, and about 1/4 inch thick to place insider chili pepper.
  3. 2 cups shredded cheese your choice (cheddar, colby jack or our favorite Mexican blend from Costco).
  4. 3 eggs
  5. 1/4 c. flour
  6. 3/4 c. Milk
  7. Tabasco sauce: 3-5 drops or to taste
  8. 1/4 tsp. pepper
  9. 1/4 tsp. salt
  10. Desired toppings: suggestions are crema or sour cream, salsa, cilantro, avocado, queso fresco