Green Chili Casserole – River Recipe

Photo by Loren Romley

At Arizona Raft Adventures, we serve a variety of food to our guests. However, we take a lot of pride in serving authentic Southwest river cuisine such as our Migas breakfast and our famous Green Chili Casserole dinner night. In fact, our Green Chili Casserole remains a favorite among our guests and guides. During certain times of the river season, the ingredients are locally sourced. We like to buy roasted green chilies from our local Farmer’s Market (see video clip below). However, this recipe can be made just as easy with canned green chilies. Finally, while cooking in a Dutch oven is an art, practically anyone can do it! If you can’t use a D.O. (a nick name for the Dutch oven), then try this recipe in a casserole dish and pop it in your oven at home. Bon appetite or disfrute de su comida!

AzRA’s Dutch Oven Green Chili Casserole:

• 1.5 lb Jack cheese
• 1 lb Cheddar cheese
• 2 dozen corn tortillas
• 1 large yellow onion
• 2 X 27 oz whole green chilies (or about 20 fresh roasted green chilies if possible)
• 2 dozen eggs
• Spices such as cumin, garlic, salt, & pepper
• Sour cream, guacamole, shredded lettuce, cilantro & salsa for garnish

This recipe serves approximately 10 people.  Start your coals. It may take a while before they are ready (they turn a powdery white). While your coals are warming, grate the cheese (combine both types in one bowl) and dice and sauté the onion in a little olive oil with the spices on the griddle. Some guides also use the griddle to fry the corn tortillas which gives the casserole more texture, however, it is not necessary to fry the tortillas. Whip eggs in a separate bowl and set aside.

Next, grease a 12″ Dutch oven heavily with olive oil and leave a little left pooling in the bottom. Place a layer of tortillas on the bottom to soak up the olive oil. The olive oil also helps to prevent burning. Then layer in this order 1) green chilies, 2) onion and 3) cheese. This recipe should allow you to make three layers. Pour the egg mixture over the layers as you go and then the remaining eggs over the top layer when complete. Sprinkle on the rest of the cheese.

Place about 5 coals in the area where your D.O. is to cook. Put the Dutch oven over top of them. Make sure the lid is set firmly and put additional coals on the lid. Line the edge of the cover with a single ring of coals and one coal just to each side of the handle. It only takes about 45 minutes and you begin to smell the food cooking. After about one hour, lift the lid and take a peek. You should see a nice golden brown crust forming on the top. Remove the Dutch oven from coals and let cool at least 15 minutes before serving. Garnish with sour cream or anything you wish!

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