Chiles Rellenos Bake

Tools Used: Perforated Baking Sheet, Square Savarin Tray or Sunflower Mold, Stainless Steel Mixing Bowl, Santoku Chef Knife, Heat Resistant Spatula

Ingredients

• 2/3 cup sour cream

• 6 eggs

• 1/4 teaspoon FRENCH PANTRY Sel Gris Salt

• 1 1/2 cups Monterey Jack cheese, shredded

• 1 1/2 cups Cheddar cheese, shredded

• 2 4-ounce cans chopped green chilies, not drained (mild)

• 1/3 cup drained roasted red peppers, chopped

• Salsa or sour cream to garnish

Directions

• Preheat the oven to 350 degrees F.  Place the Square Savarin Tray on the Perforated Baking Sheet, and set aside.  

• Mix the sour cream, eggs, and salt together in the Stainless Mixing Bowl with the Mini Whisk.  Fold in the cheeses and remaining ingredients.  

• Fill the wells of the Savarain Tray.  Bake for 20-23 minutes or until set.  Let cool for 5 minutes before turning out.  Garnish with salsa or sour cream and chopped cilantro.

*  This is one of the first recipes I made when I joined bon COOK and I had forgotten about it.    It is very easy and can be made ahead of time for breakfast, lunch, or dinner.  This can also be baked in the Sunflower Mold.  Make sure to bake for 25-30 minutes. 

Adding the cans of mild chilies gives it flavor and it is not hot, so do not be afraid to try it.  I like to make it in the Square Savarin Tray so you can fill the tops with sour cream or salsa.   

Download the recipe here.