Notes
- Serve with hot sauce, sour cream, tomato or tomatillo salsa.
- Alternatively, instead of crisping the tortillas, use lightly salted corn tortilla chips.
Migas
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Ingredients
6 corn tortillas, chopped into 1" pieces
1/4 cup canola oil, divided
1 onion, chopped
1 red pepper, chopped
1 jalapeño pepper, seeded and diced
2 cloves of garlic, minced
1/2 tsp salt and pepper, divided
8 egg
1 tomato, chopped
1 cup shredded Monterey Jack cheese
2 tbsp chopped fresh cilantro
Nutritional Facts
Amount Per Serving
310 Calories
Protein
14 g
Fat
21 g
Carbohydrate
17 g
Directions
-
Preheat oven to 375°F (190°C). Toss tortillas with 2 tbsp (30 mL) oil until coated. Transfer to two parchment paper–lined baking sheets; bake on top and bottom racks of oven, switching and rotating trays halfway through, for 8 to 10 minutes or until crisp and browned around edges.
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Heat remaining oil in large skillet set over medium-high heat; cook onion, red pepper, jalapeño, garlic, and half of the salt and pepper for about 5 minutes or until vegetables start to soften.
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Meanwhile, whisk together eggs, 2 tbsp (30 mL) water and remaining salt and pepper. Pour egg mixture into skillet; cook, stirring frequently, for 1 to 2 minutes or until soft curds start to form. Stir in tortilla chips and tomato; cook, stirring, for about 5 minutes or until eggs are set. Sprinkle with cheese and cilantro.