Last Sunday, we had a cooking workshop at my house. Several of my friends came, curious to learn to cook healthy meals using the flexible non-stick cookware that I am now representing. We had a great time! We learned to make a Chillies Rellenos Bake, which is almost like a quiche except that is has a Mexican twist to it. We also learned to make stuffed ginger salmon with a soy-honey marinade. Yes, i know… I did not want to share my secrets but I thought they would appreciate the gesture….
For desserts, we had triple chocolate cupcakes. So delicious!!!! I can assure you that my guests had much fun decorating the cupcakes and sampling them.
- 6 large eggs
- 1/2 cup of sour cream
- 1/4 tbs. of salt
- 2 drops of pepper sauce ( I skipped that ingredient because I do not like spicy food).
- 1 cup of Monterrey Jack Cheese or Pepper Jack, shredded
- 1 cup of cheddar cheese, shredded
- 1 can of chopped green chilies, undrained.
Mix all ingredients in a bowl, and pour the content in a quiche form, here we used the flower mold (item: FM000426), or you can use a muffin mold ( FP002915) to make individuals portions. Bake at 375 for 25 minutes. You may need to cook it less, or more time if the middle is not set.
To serve, flip the Chilies Rellenos Bake onto a serving tray, scoop salsa in the middle and serve.
The best part is that to clean this dish, you only need to use a bit of soapy water. The pan is practically clean, with nothing stuck on the sides.