Name: Amaya’s Migas
Ingredients: 1 tablespoon vegetable oil; 2 cups dime-sized tortilla pieces or crushed tortilla chips; ½ cup chopped tomato; 2/3 cup chopped onion; 1 jalapeno chile, stemmed, seeded, and chopped; 2 eggs; ½ cup Cheddar cheese

“When I was a kid growing up in Corpus Christi, we used to eat migas for dinner during Lent,” remembers Robert Amaya of Austin’s Taco Village. “Migas or migajas, we called it. It was a meatless main dish made by frying torn-up tortillas with eggs. We use tortilla chips now instead of fried tortillas and we serve migas for breakfast.” Serve with refried beans and tortillas.

Amaya’s Migas

vegetable oil

dime-sized tortilla pieces or crushed tortilla chips

tomato

onion

jalapeno chile, stemmed, seeded, and chopped

eggs

Cheddar cheese

Heat the oil in a large skillet over medium heat and sauté the tortilla pieces or chips until slightly crisp, 1 to 2 minutes. Add the tomato, onion, and chile and cook for 5 minutes. Pour in the eggs and mix with a spatula, scraping up the eggs as they cook. When the eggs are partially set, add the Cheddar. Cover. Toss a few more times until the cheese melts.

Amaya’s Migas

Author : Robb Walsh

Ingredients

Instructions

Top similar recipes

Migas

Migas

Migas

Migas

Migas

Migas

Vegan Migas

Vegan Migas

Vegan Migas

Migas - Wikipedia

Migas Recipe

Migas Breakfast Tacos

Green Chile Migas

Easy Migas Recipe

Tex-Mex Migas

Vegan Cauliflower Migas

Migas, My Way

Migas "Crumbs" | MyPlate

receta de migas