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San Antonio Migas Recipe

   
 

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     San Antonio Migas

Category   Breakfast - Brunch
Sub Category   None

Ingredients
8 large eggs
3 T. unsalted butter
3 T. vegetable oil
4 corn tortillas, sliced into 1/2-inch strips, then cut into 2-inch rectangles
1/2 c. chopped red bell pepper
1 (4 oz.) can green chiles, drained
1/2 c. chopped Vidalia or other sweet onion
Kosher salt and freshly ground pepper
2 Roma tomatoes, seeded and chopped
 
1/2 c. shredded pepper jack cheese

Instructions
Cook the tortilla strips- Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy. Cook the vegetables- When the tortillas are crisp, add the bell pepper, chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes. Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat. Stir in the tomatoes. Serve topped with cheese.


Originally Submitted
2/3/2014





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