More Great Recipes: Mexican

Sunny's San Antonio Migas

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Member since 2013

Serves 4 | Prep Time | Cook Time


8 eggs
3 tablespoons unsalted butter
3 tablespoons vegetable oil
4 corn tortillas, sliced into ½-inch strips, then cut into 2-inch rectangles
½ cup chopped red bell pepper
1 4-ounce can green chiles, drained
½ cup chopped Vidalia or sweet onion
Kosher salt and freshly ground black pepper
2 Roma tomatoes, seeded and chopped
½ cup shredded pepper Jack cheese

1. Whisk the eggs. In a large bowl, whisk the eggs and 2 tablespoons water vigorously. Set aside.

2. Cook the tortilla strips. Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts and the oil begins to swirl, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy.

3. Add the vegetables. When the tortillas are crisp, add the bell pepper, chiles, and onion. Season with a pinch of salt and a few grinds of black pepper. Cook until the peppers and onion are tender, about 5 minutes.

4. Add the eggs and serve. Add the eggs to the pan and reduce the heat to medium-low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat and add the tomatoes for a final stir. Serve topped with cheese.

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