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Easy Chili Relleno Casserole Recipe for outdoors and indoors
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5 from 1 vote

Chili Relleno Casserole: Dutch Oven Outdoors or Bake Indoors

Cheesy, chili goodness in an easy to make outdoor Dutch oven recipe.
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Main Dish
Cuisine: Mexican
Keyword: Chili Relleno Casserole, Dutch Oven Chili Relleno
Servings: 6 -8 servings
Calories: 307kcal
Author: Janet-Mountain Kitchen

Ingredients

  • 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.
  • 3 eggs
  • 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

Instructions

  • Light ~25 coals for Dutch oven
  • 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:  17 coals 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!

Notes

  • 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.
  • For indoor use, preheat oven to 350 and use greased 9-13" pan.

Nutrition

Calories: 307kcal | Carbohydrates: 13g | Protein: 18g | Fat: 20g | Sodium: 701mg | Fiber: 3g