Friday, March 13, 2009

Migas with a quickie homemade salsa. (moment of blissful silence)


  1. Migas (serves 4)

    2 tbsp. butter
    1/2 large onion, chopped, divided
    2 good handfuls corn tortilla chips, crushed lightly
    6-8 Little Smokies, sliced (it's all we had and it wasn't too bad; use something else if you like. chorizo would be more authentic)
    6 eggs, beaten with 3 tbsp. water
    1 1/2 cups shredded cheddar cheese

    Saute onion (reserving rougly 1/4 cup for salsa) in butter for about 3 minutes. Add crushed chips and Smokies, and toss around a bit until onions and chips start to brown a little. Add eggs and stir until eggs are almost thoroughly cooked. Sprinkle with cheese and stir to combine until eggs are done. Plate and top with salsa.

    1 large tomato, chopped
    Remaining onion
    1/2 small can fire-roasted green chilies
    1 tsp. lemon juice
    1 tsp (or less) fresh chopped cilantro
    Salt and pepper

    Combine and let sit for about 5 minutes.