Tex-Mex Migas

Name: Tex-Mex Migas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 6 Corn tortilla; 3 tbsp Vegetable oil; 8 Egg; 1 small Onion; 1 Jalapeño; 1 Tomato; 1 cup Monterey Jack cheese; Salt; 2 tbsp Cilantro

Scrambled eggs cooked with crisp fried corn tortilla strips, tomato, onion and jalapeño, finished with melted cheese.

🇺🇸United States· Texas

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 340 kcal

Equipment

•Nonstick skillet

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 22
carbs: 20
protein: 17
calories: 340

Instructions

1
Heat oil in a nonstick skillet over medium heat. Fry tortilla strips until golden and crisp, then remove most, leaving a few tablespoons of oil.
2
Add the onion and jalapeño to the pan. Cook for 2–3 minutes until softened.
3
Stir in the tomato. Cook for 1–2 minutes more.
4
Pour in the beaten eggs and season with salt and pepper. Stir gently over medium-low heat.
5
When the eggs are almost set, gently fold in most of the crisp tortilla strips and the cheese.
6
Cook 1 more minute until the cheese melts. Top with the remaining tortilla strips and cilantro before serving.

Chef's tips

Use slightly stale corn tortillas cut into strips. They crisp up better than fresh ones and stay crunchy after mixing into the eggs.

Storage

Best fresh; leftovers keep 1 day refrigerated but tortillas will soften.

Reheating

Reheat gently in a skillet over low heat; the tortilla strips will lose some crispness.

Common mistakes to avoid

•Adding tortilla strips too early, which makes them turn soggy before the eggs finish cooking.
•Scrambling the eggs over high heat, making them rubbery.
•Skipping fresh toppings, which balance the richness of the eggs and cheese.