Zesty Latin Devils Recipe
Zesty Latin Devils, when it comes to the taste this dish is no devil. Eggs and cheese play the lead in this Zesty Latin Devils recipe and flavor is enriched by juicy sauces. Try this Zesty Latin Devils as a first course for your dinner tonight.
Ingredients
| 12 Hard-Cooked Eggs | ||
| Green chilies | 1/4 Cup (16 tbs), chopped | |
| 1/4 Cup Canned Whole-Kernel Corn, Drained | ||
| Green onions | 1/4 Cup (16 tbs), minced | |
| Shredded monterey jack cheese | 1/4 Cup (16 tbs) | |
| 1/4 Cup Taco Sauce | ||
| Salt | 1/4 Teaspoon | |
Directions
Peel hard-cooked eggs, cut in half lengthwise.
Remove yolks from whites.
Set aside whites.
In a medium mixing bowl, mash yolks, smoothing out all lumps.
Add chilies, com, green onions, cheese, taco sauce and salt to eggyolks, mix well.
Use yolk mixture to fill reserved whites.
Refrigerate, covered, until thoroughly chilled.
Before serving, cut each piece in half.
Serve with wooden picks for ease in removing from plate.
If desired for easier handling, use crackers as a base for quartered eggs.
Remove yolks from whites.
Set aside whites.
In a medium mixing bowl, mash yolks, smoothing out all lumps.
Add chilies, com, green onions, cheese, taco sauce and salt to eggyolks, mix well.
Use yolk mixture to fill reserved whites.
Refrigerate, covered, until thoroughly chilled.
Before serving, cut each piece in half.
Serve with wooden picks for ease in removing from plate.
If desired for easier handling, use crackers as a base for quartered eggs.
Chef
