|
|
Recipe: Migas (Tex Mex eggs and tortillas)
|
|
Ingredients
|
| Ingredient |
Qty. |
Unit |
| eggs |
8 |
ea |
| milk or half and half |
1/4 |
c |
| peanut oil |
1/3 |
c |
| corn tortillas cut into strips |
4 |
ea |
| onion diced |
1/2 |
ea |
| jalapeno peppers diced |
4 |
ea |
| shredded cheese |
1 |
c |
| salsa |
2 |
c |
| cilantro |
1 |
c |
| salt and pepper to taste |
1 |
ea |
|
Instructions
|
1) In a bowl, whisk eggs together with milk. Add a dash of salt and pepper.
2) In a large iron skillet, heat up peanut oil on medium-high, and place tortilla strips into skillet, cooking for about three minutes, turning once.
3) Add onions and jalapenos to the pan, and cook for a couple of minutes.
4) Pour egg mixture into skillet and let eggs sit for about one minute or until set on the bottom and then gently stir.
5) Sprinkle cheese on top of eggs and continue to cook until melted.
6) Add salt and pepper to taste and top eggs with salsa and cilantro.
7) Serves four. And note that migas go mighty fine with refried beans and flour tortillas.
8) Story: Another great recipe from the homesick Texan. We find green salsa adds enough heat (no need for jalapeno) and it's a great way to use up tortillas and any other ingredients you have on hand ... especially chorizo!
|
|
Source
|
|
The Homesick Texan
|
|
|
Recipe submitted by Annie
|
|