Another of the Super Bowl snacks that I made over the weekend. Now I’m not going to lie, my husband was a bit disappointed that I chose to make this new recipe instead of regular devilled eggs. After trying these out though, I am certainly glad I made them. Although not as pretty as regular devilled eggs, they taste great. They also were a great accompaniment to the Jalapeno Corn Dip I served. Plus one of the boys brought these cute little mini tacos, so all in all, my mouth was in Mexi-heaven.
Recipe from Southern Living Homestyle Cookbook
- 6 large hard-boiled eggs, cooled and peeled
- 2 Tbsp shredded Monterey Jack Cheese
- 2 Tbsp finely chopped green onions
- 2 Tbsp canned green chiles
- 2 Tbsp mayo
- 2 Tbsp picante sauce, or salsa
- 1/4 tsp each salt and pepper
- Garnish with roasted red pepper slices or additional green chiles
1. Slice eggs in half and gently remove yolk to a bowl. Place egg whites on serving plate.
2. Mash all egg yolks together with fork. Add remaining ingredients, except garnish, and stir well until combined.
3. Scoop yolk mixture into egg whites. Top with garnish of your choice. Refrigerate until ready to eat.
4. Eat and enjoy!
Yummy, this recipe was so good! I served it with the Pineapple Enchiladas last Thursday and they complemented each other perfectly! This summer I have started a little love affair with my slow cooker, the ease it makes at supper time just can’t be beat! Now that we are back into home school mode I think I will just let this little love affair continue.
Recipe from Southern Living Slow-Cooker Cookbook
- 2 large eggs
- 1 can kernel corn, undrained (15.25 ounce)
- 1 can cream-style corn (14 3/4 ounce)
- 1 can diced green chiles (4.5 ounce)
- 1 box corn muffin mix (8 1/2 ounce)- thanks mom for bringing me some from the states
- 1/2 cup butter melted
- 1 tsp cumin
1. Whisk eggs, mix in remaining ingredients.
2. pour mixture into a greased 3 quart crock pot.
3. cook on low (covered) for 5 hours on low.
4. Stir before serving, eat and enjoy!
My sister-in-law Mara makes a fabulous corn dip. One of my favorite things to eat , so yummy! When I found this recipe for a hot one I was anxious to try it, yup just as delicious! Who knew tortilla chips dipped in corn could be so darn good! I found this recipe over at a wonderful little blog Full Bellies, Happy Kids, and she got it from a Trisha Yearwood Cook book. So thank you Full Bellies, Thank you Trisha for an amazing new recipe.
- 2 11-ounce cans Mexican corn, drained
- 2 4½-ounce cans chopped green chiles, drained
- 2 cups grated Monterey Jack cheese (about 8 ounces)
- ¾ cup grated Parmesan cheese
- 1 cup mayonnaise
- Corn chips, for dipping
1. Mix together all ingredients except chips. Pour into a greased 13×9 inch baking pan. Bake for 35 minutes at 350 degrees.
2. Serve with chips for dipping, eat and enjoy!