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Migas

a plate of migas topped with pico de gallo, avocado, cilantro and cotija
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  15 min

Ingredients

  • 2 tablespoons vegetable oil
  • 4 (6-inch) corn tortillas, cut into ½ -inch strips
  • ½ yellow onion, diced (about 1 cup)
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 12 large eggs
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • ¼ cup minced fresh cilantro, plus more for serving
  • 1 cup shredded Monterey Jack cheese
  • ½ cup crumbled cotija cheese, for serving
  • Pico de gallo, for serving
  • Avocado, pitted and sliced, for serving

Method

  1. Heat the oil in a large, non-stick skillet over medium-high heat. Once the oil is glistening, add the tortilla strips and cook, stirring regularly, until crispy, about 5 minutes. Transfer to a paper towel-lined plate.
  2. Add the onion and bell pepper to the same pan. Cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more.
  3. Reduce the heat to medium. In a medium bowl, beat the eggs with the chili powder and salt. Pour the beaten eggs into the pan and cook, stirring frequently, until the eggs are just starting to set, about 3 minutes. Stir in the cilantro, cheese, and tortilla strips. Cook, stirring occasionally, until the eggs are scrambled to preference, 2-3 minutes more.
  4. Divide the migas among 6 plates. Serve garnished with the cotija, pico de gallo, avocado, and cilantro.