Chilies Rellenos Bake


  • 8 large eggs
  • 1 cup sour cream (or plain greek yogurt)
  • ¼ tsp. salt
  • 2 drops red pepper sauce
  • 2 cups Monterey Jack cheese or Pepper Jack,   shredded
  • 2 cups Cheddar cheese, shredded
  • 2 cans (4 oz. each) chopped green chilies, undrained




    Preheat oven to 350 degrees F. Place Flexipan Mold on Perforated Baking Sheet.

    Beat eggs, sour cream, salt and pepper sauce in Mixing Bowl with Whisk. Stir in cheeses and chilies. Pour into mold.

    Bake uncovered about 45 minutes or until set in center. Let cool 5 minutes before unmolding and cutting. Can be made in the mini muffin or mini tartlet tray for a bite size appetizer. Takes approx. 25 minutes to cook in the mini muffin and 15 minutes to cook in the mini tartlet.


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