Migas De Guerrero
photo by Rachel Potachel
- Ready In:
- Cut tortillas into thin strips.
- Align tortilla strips in frying pan and drizzle with olive oil. Sprinkle with salt and Penzey's Adobo seasoning (a mixture of onion, garlic, Tellicherry black pepper, Mexican oregano, cumin, and cayenne pepper).
- Panfry tortilla strips until slightly crispy.
- Remove from pan and drain on paper towel. Set aside.
- Grate cheese (can use Monterrey Jack if desired).
- Wash, peel and small dice onion. Wash, seed, and small dice tomatoes and optional jalapeno.
- In a bowl, whisk eggs with a few Tablespoons of cold water.
- In a clean skillet, heat butter over medium heat.
- After the butter melts, saute onions, tomatoes, and jalapeno until soft.
- Pour egg mixture into the skillet, mixing in with the onions, tomatoes, and jalapeno. Allow eggs to cook half-way.
- Top with grated cheese and tortilla chips. Continue to scramble.
- Cover with lid and remove from heat to continue cooking for 2-3 minutes.
Questions & Replies
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Excellent! I love migas and these were very good. Used a mixture of Jack and cheddar cheeses, what I had in the fridge. Don't skip the jalapeno! Yum! For the reviewer who commented on Adobo seasoning: I am a Penzey's fanatic, the spices are excellent and reasonably priced. They're all I use. I also avoid all products with MSG, and their Adobo seasoning has no MSG or salt. It's simply a mixture of the spices Rachel lists in her description. Thanks so much for sharing the recipe!
This is a great recipe MY DH especially enjoyed it. I did use the jalapeno and had to skip the adobo seasoning. I know this is a traditional seasoning but I would of liked this dish more if it would of used a non msg seasoning,maybe using more natural ingridients to flavor the dish. Adobo is one of those seasonings where that is all you taste. Thanks Made for PAC Fall 09.
Outstanding! I made this for my mom and friends this morning for breakfast and we all thought it was fantastic! I couldn't find adobo seasoning so I substituted with a creole and only used half a jalapeno. (Those of us who like things spicy added the rest of the jalapeno into our individual servings.) We topped it with diced avocado and homemade salsa. Delicious! **Made for Spring PAC 2009**
RECIPE SUBMITTED BY
I'm a registered dietitian- food is my life! While food has always been an important aspect of my family, my interest in cooking developed as I volunteered for Share Our Strength's Operation Frontline nutrition-through-cooking program for low-income families. I learned so much about cooking techniques while I was there and was really impressed by how much healthier it is to make your own food as opposed to eating out. Currently, I am lucky to work for the People's Community Clinic in Austin, where I pass that information on to patients so that they can create healthy, tasty meals on a budget. I have a wonderful boyfriend, Steven, and a precious blue heeler mix, Lucy, who faithfully taste-test my recipes. Even though I may be health conscious, don't expect ALL of my recipes to angelic little replicas of MyPyramid. That wouldn't be any fun, now would it? =)