Crispy Tortilla Migas (Print Version)
# Ingredients:
→ Base
01 -
3 tablespoons of oil for cooking, like vegetable or canola
02 -
2 corn tortillas, fresh, chopped into pieces (squares or strips)
03 -
4 to 5 large eggs, whisked lightly
→ Fresh Vegetables
04 -
1 small white or yellow onion, finely chopped
05 -
1 fresh jalapeño pepper, minced
06 -
1 medium fresh tomato, diced
07 -
1 small red bell pepper, chopped
→ Cheese & Seasonings
08 -
About 1/2 cup of shredded Monterey Jack or Pepper Jack cheese
09 -
Season with freshly ground black pepper and sea salt to your liking
→ Optional Toppings
10 -
Slices of avocado for added creaminess
11 -
Your go-to hot sauce for a kick
12 -
Thinly sliced fresh chilies
13 -
Crushed red pepper flakes to turn up the heat
# Instructions:
01 -
Start by warming up oil in a big skillet. Add the tortilla bits and fry them, flipping now and then, till they’re golden and crunchy. This will take around 4-5 minutes. Take them out onto paper towels and sprinkle some salt while they’re warm.
02 -
Using the leftover oil in your skillet, toss in your chopped onions and peppers. Stir them around on medium heat for roughly 5 minutes till they’re soft and smell amazing.
03 -
Next, mix in the diced tomato. Pour in the eggs you whisked earlier. Sprinkle over a little salt and pepper, and gently stir everything together.
04 -
Let the eggs cook for about 2-3 minutes, giving them a stir every so often. Don’t overdo it—they should stay soft and slightly creamy.
05 -
Turn off the heat and fold in those crunchy tortilla pieces along with the shredded cheese. Add your favorite toppings like chili flakes, extra peppers, avocado slices, or some hot sauce to finish it off.
# Notes:
01 -
To save time, grab some pre-made tortilla chips instead of frying your own.
02 -
Boost its heartiness by adding chorizo or any protein you’d like.
03 -
Add salsa on top for some extra flair and flavor.