5 lg Eggs
1/4 c All-purpose flour
1 pn Salt
3/4 ts Baking powder
4 oz Can green chile peppers or
— diced Fresh jalapeno peppers — deveined and seeded 1 c Sour cream
2 c Packed, grated Cheddar
-cheese (1/2 lb.) 1 To 2 tb. Mexican hot sauce
1 tb Fresh cilantro leaves; torn
— no stems 1 tb Unsalted butter
In a large mixing bowl, whisk together eggs, flour, salt and baking powder until smooth. Stir in diced chile peppers, sour cream and cheese. Add hot sauce to taste and cilantro. Melt butter in an 8″ square baking dish. Pour mixture into dish and spread with a spatula. Bake at 400 F. for 15 minutes, then turn heat down to 350 F. and bake an additional 30 minutes, or until toothpick inserted in center comes out clean. Cool slightly, then cut into squares to serve. To freeze, wrap – uncut – in foil, then place in airtight freezer bag. Reheat, unthawed, in foil wrapping in a moderate oven until heated through, about 25 minutes. Yield: About 24 squares. From _Nancy Enright’s Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 33. ISBN 0-88862-788-2. Electronic format by Cathy Harned.