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Recipe: Migas (eggs scrambled with salsa, tostada chips, and cheese)

Breakfast and Brunch
MIGAS

4 eggs
1 tablespoon water
1 tablespoon salsa
1 tablespoon bacon drippings or vegetable oil
1/4 cup chopped green or red bell pepper
1/4 cup chopped onion
1/2 to 1 fresh jalapeno, minced
12 to 16 tostada chips, broken
1/2 cup grated Cheddar or Monterey jack cheese
TO SERVE:
2 teaspoons minced cilantro (optional)
flour tortillas
additional salsa or picante sauce

Beat eggs lightly with water and salsa. Set aside.

In a cast iron skillet warm bacon drippings over medium heat. Add bell pepper, onion and jalapeno, sauteing them until limp.

Pour in eggs and stir them up from the bottom of the skillet as they cook.

About a minute before the eggs are done, add the chips, stirring them in well.

Remove the eggs from the heat, and stir in the cheese, reserving a little to scatter over the top. Sprinkle the cilantro over the eggs, if you like.

Serve the migas immediately with warm flour tortillas and more salsa or picante sauce.

VARIATION:
Migas may also be cooked by scrambling eggs, then warming the eggs and chips in warm ranchero sauce.
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Reviews and Replies:
1
  Betsy at Recipelink.com
2
  Nikki A. Richards, Atlanta Ga
3
  Nikki A. Richards, Atlanta Ga
4
  Nikki A. Richards, Atlanta Ga
5
  Nikki A. Richards, Atlanta Ga
6
  Gladys/PR
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  Gladys/PR
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  Gladys/PR
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  Gladys/PR
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  Gladys/PR
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  Gladys/PR
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  Gladys/PR
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  Gladys/PR
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  Gladys/PR
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  Gladys/PR
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  Gladys/PR
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  Nikki A. Richards, Atlanta Ga
18
  Gladys/PR
19
  Gladys/PR
20
  Gladys/PR
21
  Gladys/PR
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  Gladys/PR
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  Gladys/PR
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  Gladys/PR
25
  Gladys/PR
26
  Judi Mae, NY
27
  Judi Mae, NY
28
  Nikki A. Richards, Atlanta Ga
29
  Nikki A. Richards, Atlanta Ga
30
  Nikki A. Richards, Atlanta Ga
31
  Nikki A. Richards, Atlanta Ga
32
  Nikki Richards, Atlanta, Ga
33
  Nikki A. Richards, Atlanta Ga
34
  Nikki A. Richards, Atlanta Ga
35
  Nikki A. Richards, Atlanta Ga
36
  Nikki A. Richards, Atlanta Ga
37
  Nikki Richards, Atlanta, Ga
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