Tex-Mex Migas

Ingredients

• 4 tortillas corn tortillas
• 6 eggs eggs
• ¾ cup shredded cheddar or Monterey Jack cheese
• 1 pepper jalapeño pepper
• 2 tablespoons olive oil
• ¼ teaspoon salt and pepper

Instructions

1. 1

   Stack the 4 corn tortillas on top of each other and cut them into thin strips about 1/4-inch wide, like cutting ribbons across the entire tortilla.

2. 2

   Cut the jalapeño lengthwise in half, scoop out the seeds and white membrane with a small spoon, then slice the halves crosswise into thin rings.

3. 3

   Crack the 6 eggs into a bowl and whisk with a fork until the yolks and whites are completely mixed and uniform in color.

4. 4

   Pour 2 tablespoons of olive oil into a 10-inch skillet and set it over medium-high heat for 90 seconds until the oil shimmers and moves quickly when you tilt the pan.

5. 5

   Add the tortilla strips to the hot oil and stir constantly with a wooden spoon for 3–4 minutes until the strips turn golden brown and crispy, like croutons.

6. 6

   Add the jalapeño slices to the skillet and stir for 30 seconds until fragrant, then immediately pour in the whisked eggs.

7. 7

   Push the eggs gently toward the center of the skillet with a rubber spatula every 20 seconds for 2–3 minutes, letting the uncooked eggs flow to the hot edges.

8. 8

   When the eggs are mostly cooked but still slightly wet on top, sprinkle the 0.75 cup of shredded cheese over everything and stir gently for 30 seconds until the cheese melts.

9. 9

   Taste the migas, then sprinkle with salt and pepper to your liking and transfer to serving plates or bowls.

Tools you’ll need

• cutting board
• chef's knife
• small spoon
• bowl
• fork
• 10-inch skillet
• wooden spoon
• rubber spatula

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