“Celebrate National Hispanic Heritage Month September 15 – October 15” Urbandale, Iowa (September 30, 2016) – National Hispanic Heritage Month is September 15 – October 15. Did you know, according to the International Egg Commission, that Mexico leads egg consumption per capita at a whopping 358 eggs?! National Hispanic Heritage Month is a time to celebrate the many influences and inspirations Hispanic and Latino communities contribute to the United States’ melting pot of cultures, and nowhere is their cultural influence more prominent than in recipes shared around the dinner and breakfast table. Eggs are one of the most affordable sources of high-­‐quality protein and perfect for casual weekend breakfasts, or large family gathering. With the 2015 Dietary Guidelines for Americans removing the daily cholesterol limits and recommending eggs in all healthy eating patterns, people can feel good about including them in their diet. Embrace the celebration of all Latin cultures and traditions by whipping up your favorite traditional egg dishes infused with flavors and ingredients like chilaquiles, huevos rancheros, and egg-­‐filled breakfast tacos. CHILAQUILES Ingredients: 1 tbsp. canola oil, divided 2 ½ tsp. Tex Mex spice blend, divided 8 small corn tortillas, each cut into 6 wedges ½ cup finely chopped onion 3 small garlic cloves, minced 1 seeded finely chopped small jalapeño pepper 1 tbsp. finely chopped canned chipotle chilies in adobo ¼ tsp. salt 4 cups chopped tomatoes 2 tsp. butter 4 large EGGS salt and pepper (optional) ¼ cup crumbled feta cheese ¼ cup coarsely chopped fresh cilantro Directions: 1. Stir 2 tsp. oil with ½ tsp. Tex Mex Spice Blend. Toss tortilla wedges with oil mixture; bake in single layer on large baking sheet in preheated 400 degree F oven for 5 to 7 minutes or until crispy. Remove from oven and set aside. 2. Heat remaining oil in a large, deep, nonstick skillet over medium-­‐high heat. Cook onion, garlic, jalapeño and salt, stirring often, for about 5 minutes or until softened. Stir in chipotles and remaining Tex Mex spice blend for about 1 minute or until combined. Add tomatoes; reduce heat to medium-­‐low and simmer, partially covered, for 10 to 15 minutes or until slightly thickened. (Prepare eggs during the last 5 to 10 minutes of simmering time). 3. For Sunny-­‐Side Up, Over-­‐Easy or Over-­‐Hard Eggs: Heat butter in large nonstick skillet set over medium-­‐high heat until just melted. Break eggs and slip into skillet 1 at a time. Immediately reduce heat to low. 4. Cook eggs for about 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Serve as is or flip eggs over carefully and cook to desired doneness. Sprinkle eggs lightly with salt and pepper if desired. 5. Stir reserved tortilla wedges into warm tomato sauce and divide evenly among 4 dinner plates. Top each serving with 1 fried egg and sprinkle with feta and cilantro. Serve immediately. Tip: Prepare recipe with Queso Fresco instead of the feta cheese if desired. Omit jalapeño from tomato sauce and garnish finished chilaquiles with chopped pickled jalapeño peppers. Tip: Skip baking step by using 8 small corn tostadas that are approximately the same size as small corn tortillas. Coarsely break the tostadas into pieces and simply stir into tomato sauce before assembling and serving. For more Latin inspired dishes visit www.IowaEgg.org # # #