Chilies Rellenos

 
  1. 8 large free-range eggs

  2. 1 cup sour cream

  3. 1/4 teaspoon sea salt

  4. 2 drops red pepper sauce

  5. 2 cups Monterey Jack or Pepper Jack cheese, shredded

  6. 2 cans chopped green chilies, not drained


Pre-heat oven to 350º F.  Place Flexipan mold on perforated baking sheet.  Beat eggs, sour cream, salt and pepper sauce in mixing bowl.  Stir in cheese and chilies.  Pour into mold.  Bake uncovered about 45 minutes o runtil set in the center.  Let cool 5 minutes before cutting.

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