2 Tablespoons drained chopped green chiles
2 Tablespoons canned corn kernels
2 Tablespoons minced green onions including tops
2 Tablespoons shredded Monterey Jack cheese
2 Tablespoons Jay's Red Chile Sauce
(or you can substitute your favorite taco or enchilada sauce)
the eggs, remove shells and cut in half lengthwise.
Mash yolks in a bowl with a fork. Mix
in the chopped chiles, corn, green onions, cheese and sauce.
Fill the whites with yolk mixture, garnish with olive slices.
on a recipe printed in the Minneapolis Star-Tribune.)