Homesick Texan's Migas
photo by Wendy H.
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 8 eggs
- 59.14 ml milk or 59.14 ml half-and-half
- 78.78 ml peanut oil
- 4 corn tortillas, cut into strips
- 118.29 ml diced onion
- 4 jalapeno peppers, diced
- 236.59 ml longhorn cheddar cheese or 236.59 ml monterey jack cheese
- 236.59-473.18 ml salsa
- 236.59 ml cilantro
- salt and pepper
directions
- Whisk together eggs and milk in a bowl. Add a dash of salt and pepper.
- Heat oil to medium high in a large skillet. Add tortilla strips and cook for about 3 minutes, turning once.
- Use slotted spoon to remove tortilla strips to a paper towel-lined plate to drain.
- Pour off excess oil, reserving about 2T in the skillet.
- Cook jalapenos and onions in the remaining oil for a couple of minutes.
- Add eggs and return tortilla strips to the skillet.
- Allow to set on the bottom (about 1 minute), then stir gently.
- Cook until almost the desired level of egg moisture is reached.
- Sprinkle cheese on top and continue to cook until melted.
- Add salt and pepper to taste.
- Top with salsa and cilantro.
- Serve immediately with refried beans and warm tortillas.
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RECIPE SUBMITTED BY
Wendy H.
United States