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MIGAS
Migas
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PrintINGREDIENTS
- Servings: 4
- Oil for frying
- 4 corn tortillas cut into strips
- 1/2 medium onion, diced
- 4 jalapeno chiles, seeded, stemmed and diced (I didn't have fresh jalapenos so I used the kind in a jar)
- 8 eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cumin
- 1/4 cup cilantro, chopped
- 2 cloves garlic, minced
- 1 cup (4 oz) grated cheddar cheese, jack cheese or maybe a combo
DIRECTIONS
In a large skillet, heat about 1/2 inch of oil over a medium-high heat. Put the tortilla strips in the hot oil and let cook until nice and crispy...about 3 minutes. Remove and drain on a paper towel lined plate.
Drain out the oil, leaving about 2 TB. Turn the heat down a bit and add the onions and jalapenos. Cook, stirring occasionally until the onion is translucent. While that's going on, whisk together the egg, milk, salt, pepper, cumin and cilantro in a bowl.
Once the onions are translucent, add the garlic and cook for about 30 seconds.
Add the egg mixture to the skillet along with the tortilla strips. Let the egg cook for a minute so the bottom sets a bit. Stir gently and then add the cheese
Once the cheese has been added, gently stir until the cheese has melted. Add more salt and pepper to taste (if needed). Serve with tortillas and salsa
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Website Credit: http://peacefulcooking.blogspot.com/2011/09/migas-and-homesick-texan-cookbook.html
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