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 20 cm square baking dish. Pour mixture into dish and spread with a spatula. Bake at 200ºC . for 15 minutes, then turn heat down to 180ºC . 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.