Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Migas is a popular Tex Mex egg dish made with chopped corn tortillas, cheese, tomatoes, jalapeños, and onions. I serve it plated with tortillas on the side, but they can also be wrapped in a tortilla, taco style.
- 1/3 cup diced onion
- 1/2 vine tomato (seeded and diced)
- 1 jalapeño (half diced, half sliced thin for garnish)
- 3 tablespoons chopped cilantro (plus more for garnish)
- 2 corn tortillas
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt and black pepper (to taste)
- 8 large eggs
- 4 corn tortillas
- 1/4 cup crumbled queso fresco
- 4 ounces avocado (sliced)
- hot sauce or salsa (for serving)
One at a time, place all 6 of the tortillas directly over the flame of the burner over medium heat 20 to 30 seconds per side, until slightly charred.
Set 4 aside on a plate with a dish towel over them to keep them warm until ready to serve, cut the remaining 2 in half, then chop into 1/2 inch thick strips.
Place the eggs in a medium bowl, season with salt and pepper, and whisk to combine.
Heat 1 teaspoon of the oil in a 10-inch nonstick skillet
over medium heat.
Add the 2 chopped tortillas and cook, stirring until crisp, about 4 minutes. Set aside.
Add the remaining oil to the skillet, then add the onion, tomato, jalapeño, cilantro and season with salt and pepper, cook until soft and translucent, about 4 minutes stirring.
When the onion is ready add the eggs and cook 3 to 4 minutes until the eggs are almost set, stirring a few times to scramble, then stir in the tortillas.
Stir and cook 1 more minute. Remove from heat and top with cheese, fresh salsa, avocado, hot sauce and cilantro for garnish.
Serve with warmed tortillas.
Serving: 1cup eggs, 1 oz avocado, 1 tbsp cheese, 1 tortilla, Calories: 326kcal, Carbohydrates: 22.5g, Protein: 17g, Fat: 19g, Saturated Fat: 5.5g, Cholesterol: 377.5mg, Sodium: 360mg, Fiber: 5g, Sugar: 1.5g
Freestyle Points: 6
Points +: 8