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While most traditional migas recipes call for freshly fried tortillas, once we tasted batches with both fresh-fried
and store-bought tortilla chips, we thought the latter tasted just fine, especially considering how much faster a
recipe made with them would be.
We chose to go with sweet red bell pepper enlivened with jalapeño chiles for our migas recipe, since these are widely available.
After experimenting with countless different techniques, we’ve found that the lightest, fluffiest eggs are produced via folding,
or pushing the eggs back and forth in the skillet with a spatula instead of circular stirring.
Serve with our One-Minute Salsa or your favorite store-bought brand.
8 large eggs (have made with 6 before if just 2 people)
2 ounces baked tortilla chips , broken into 1/2-inch pieces (about 1 cup)
Salt and ground black pepper
2 tablespoons unsalted butter
1 small red onion , minced
1 red bell pepper , cored and chopped fine
3 garlic cloves , minced
1 jalapeno chile , cored and minced
3/4 cup shredded pepper Jack cheese
2 tablespoons minced fresh cilantro leaves
1. COMBINE EGG MIXTURE: Mix eggs, tortilla chips, 1/4 teaspoon salt, and pinch of black pepper together and set aside.
2. COOK VEGETABLES: Melt butter in 12-inch nonstick skillet over medium-high heat. Add onion and bell pepper and cook until softened, about 4 minutes. Stir in garlic and jalapeño and cook until fragrant, about 30 seconds.
3. ADD EGG MIXTURE AND COOK: Reduce heat to medium. Add egg mixture and cook, using rubber spatula to push mixture back and forth until curds begin to form. Continue to cook, lifting and folding curds from side to side, until they clump in single mound but are still very moist, about 3 minutes.
4. FINISH AND SEASON: Off heat, gently fold in cheese and cilantro and season with salt and pepper to taste. Serve.