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Ingredients
| onions: 1 |
| red bell pepper: 1 pepper |
| green bell pepper: 1 |
| red tomatoes: 4 |
| jalapeno peppers: 2 whole peppers |
| eggs: 10 |
| half and half cream: 1/4 cup |
| salt (to taste) |
| black pepper (to taste) |
| corn tortillas: 4 tortillas |
| canola oil - for deep fat frying (for frying) |
| olive oil: 1 Tbl |
| salted butter: 1 Tbl |
| monterey jack cheese (shredded): 2 cups (shredded) |
| fresh cilantro (coriander): 1/3 cup |
| sour cream: 1/4 cup |
Migas
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
10 min -
Servings
6 serving(s)
Tags
- Roughly chop onion, peppers, and tomatoes.
- Finely dice jalapenos (seeds removed).
- Lightly beat eggs and half-and-half and season with salt and pepper.
- Fry tortillas in canola oil until just barely crisp (don't overbrown), and drain on a paper towel.
- Cut tortillas into small squares and set aside.
- Cook onion and peppers in olive oil and butter in skillet over med-high heat until they develop color (some brown and black spots, but not soft).
- Add tomatoes to skillet and cook 1 minute.
- Add tortilla squares and jalapenos, stir mixture and reduce heat to low.
- When skillet is cooled slightly, pour in egg mixture.
- Fold mixture together gently with a spatula allowing eggs to cook slowly.
- When eggs are cooked, add cheese and cilantro.
- Add more salt and pepper, or cheese as needed.
- Top with dollop of sour cream.