Migas
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 medium onion
- 1 red bell pepper
- 1 green bell pepper
- 4 tomatoes
- 2 jalapenos
- 10 eggs
- 1⁄4 cup half-and-half
- salt and pepper, to taste
- 4 corn tortillas
- canola oil, for frying
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups monterey jack cheese, shredded
- 1⁄3 cup cilantro
- 1⁄4 cup sour cream
directions
- Roughly chop onion, peppers, and tomatoes.
- Finely dice jalapenos (seeds removed).
- Lightly beat eggs and half-and-half and season with salt and pepper.
- Fry tortillas in canola oil until just barely crisp (don't overbrown), and drain on a paper towel.
- Cut tortillas into small squares and set aside.
- Cook onion and peppers in olive oil and butter in skillet over med-high heat until they develop color (some brown and black spots, but not soft).
- Add tomatoes to skillet and cook 1 minute.
- Add tortilla squares and jalapenos, stir mixture and reduce heat to low.
- When skillet is cooled slightly, pour in egg mixture.
- Fold mixture together gently with a spatula allowing eggs to cook slowly.
- When eggs are cooked, add cheese and cilantro.
- Add more salt and pepper, or cheese as needed.
- Top with dollop of sour cream.
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RECIPE SUBMITTED BY
I am a Colorado ski bum at heart, but am currently stuck in Miami, FL of all places working on my Doctoral degree in physical therapy at UM. I can't wait until I graduate and can get back to the mountains! 2 more years, 2 more years...I love to cook and find it a great way to relax and slow down after classes and I can't wait until I have more free time to be able to do it. I have been in the Air National Guard with Colorado and Florida for the last four years and have been fortunate enough to taste many different foods and stretch my palate. I have lots of recipes waiting to be posted and when I finally get the time I will, so stand by!