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.
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
Migas (serves 4)
ReplyDelete2 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.
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.
I want more migas.
ReplyDelete