Cuban Deviled Eggs Huevos Cubano Food

CUBAN DEVILED EGGS (HUEVOS CUBANO)

Steps:

• Preheat oven to 400°.
• Peel the hard-boiled eggs and cut in half lengthwise; remove the yolks.
• In a small bowl, mash the yolks and add mayonnaise to make a thick paste.
• Mash in the salt, pepper, mustard powder, half the cheese, and lime juice.
• Taste and adjust seasoning as needed.
• Use a spoon to place the yolk mixture back into the egg halves.
• Make the sauce by sautéing the onion and green pepper in olive oil until limp.
• Add the minced garlic and saute an additional 2 minutes.
• Stir in the tomato sauce and cook briefly; taste the sauce and add salt and pepper as needed.
• Place the stuffed eggs in a lightly buttered shallow baking dish or cake pan.
• Pour the sauce over the stuffed eggs and sprinkle with remaining cheese.
• Bake for about 15 minutes until the cheese melts and browns slightly.
• Sprinkle the top of the dish with fresh chopped cilantro.
• Serve hot over rice or with bread or toast.

HUEVOS RANCHEROS CASSEROLE

Steps:

• Spray 8 inch square baking dish with non-stick cooking spray.
• Place 4 tortillas in bottom of dish, overlapping as necessary, about 1/2 to 1 inch up sides of dish. Cut the last tortilla in half, and then into strips.
• Sprinkle 1/2 cup of the cheese over tortillas in dish. Top with chorizo, chiles and 1/2 cup cheese.
• Arrange tortilla strips over cheese.
• In medium bowl, combine eggs, milk, oregano and red pepper; beat well. Pour over mixture in baking dish.
• Sprinkle with remaining cheese; press lightly into egg mixture.
• Cover with foil and refrigerate 8 hours or overnight.
• Heat oven to 350. Bake covered casserole 30 minutes.
• Uncover, bake an additional 15 to 20 minutes or until knife inserted in center comes out clean.
• Let stand 5 minutes before serving. Serve with salsa.