Author Archives: Marketing Director

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Steak and Egg Quesadilla

Looking for an egg’cellent twist on a classic favorite? 

This mouthwatering fusion of tender steak, gooey cheese, and perfectly cooked eggs bring together flavors you crave into one delicious package. It’s a quick and easy recipe that’s perfect for any meal of the day. Whether you’re whipping up a hearty breakfast, a satisfying lunch, or a delightful dinner, these quesadillas will always hit the spot!


3 large EGGS
1/4 pound skirt steak
1 Tbsp. butter
2 cups Chihuahua cheese, shredded
4 flour tortillas
3 Tbsp. oil
Salt and pepper, to taste


1.) SLICE skirt steak and COOK in a medium skillet over high heat, SEASONING with salt and pepper.

2.) REMOVE the cooked steak and ADD the butter. SCRAMBLE the eggs until fluffy and REMOVE from pan.

3) ADD oil to a medium size skillet over medium heat. PLACE one tortilla in the pan and TOP with cheese, steak, eggs and cheese again to help it stay together. PLACE the other tortilla on top and COOK, turning once, until both sides are golden brown and the cheese is melted. REPEAT with additional tortillas and fillings.

4.) CUT into wedges and SERVE with your favorite salsa.


— Make this dish vegetarian by subbing poblano peppers or onions for the steak.

— Add a little spice by using Pepper Jack cheese.

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Eve’s Guac Deviled Eggs

Whether you’re hosting a neighborhood block party or an intimate gathering with friends, these Guac Deviled Eggs are guaranteed to be a hit.

The creamy texture of perfectly mashed avocado combined with tangy lime juice and a kick of spices creates a luscious filling that will leave your taste buds dancing. It’s a match made in appetizer heaven.


12 large, hard-boiled EGGS
1 ripe avocado
¼ cup sour cream
1 tsp salt
Dash tabasco sauce
½ cup salsa
12 tortilla chips


1.) CUT hard-boiled eggs in half length-wise. SPOON out yolks and PLACE into a re-sealable bag. SET egg white halves onto a plate.

2.) ADD avocado, sour cream, salt and tabasco to bag of yolks. SEAL bag and MASH together with hands until completely MIXED.

3.) SNIP one corner of the bag and PIPE into the egg white halves creating a small mound.

4.) GARNISH with 1/2 piece of tortilla chip and drops of salsa and SERVE.

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Whole Wheat Chocolate Chip Pancake Poppers

Break out that cake ball pan and whip up these adorable pancake poppers! Enjoy them plain or serve with a dipping sauce like Greek yogurt mixed with unsweetened apple sauce or peanut butter and maple syrup.

This recipe was developed for the Egg Nutrition Center by Stacey Mattinson, RD.


1 cup white whole-wheat flour
1/2 tsp salt
2 tsp baking powder
2 Tbsp sugar
1 large EGG
1 cup low-fat milk
2 Tbsp canola oil
2 Tbsp mini chocolate chips


1.) Preheat cake ball pan.

2.) Sift together dry ingredients.

3.) In a separate bowl, whisk together wet ingredients.

4.) Add wet ingredients to dry ingredients and mix well. Add chocolate chips.

5.) Spray cake ball pan with non-stick spray if needed. Spoon about 1 tablespoon of batter into each cake ball well (may vary depending on cake ball pan). Bake for 2 minutes. Remove from heat and repeat with remaining batter. Recipe makes approximately 40 pancake poppers.

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