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Amaya’s Migas Recipe-3547

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“When I was a kid growing up in Corpus Christi, we used to eat migas for dinner during Lent,” remembers Robert Amaya of Austin’s Taco Village. “Migas or migajas, we called it. It was a meatless main dish made by frying torn-up tortillas with eggs. We use tortilla chips now instead of fried tortillas and we serve migas for breakfast.” Serve with refried beans and tortillas.

Yield: 2 servings


  • 1 tablespoon vegetable oil
  • 2 cups dime-sized tortilla pieces or crushed tortilla chips
  • ½ cup chopped tomato
  • 2/3 cup chopped onion
  • 1 jalapeno chile, stemmed, seeded, and chopped
  • 2 eggs
  • ½ cup Cheddar cheese


Heat the oil in a large skillet over medium heat and sauté the tortilla pieces or chips until slightly crisp, 1 to 2 minutes. Add the tomato, onion, and chile and cook for 5 minutes. Pour in the eggs and mix with a spatula, scraping up the eggs as they cook. When the eggs are partially set, add the Cheddar. Cover. Toss a few more times until the cheese melts.

© 2004 Robb Walsh

Nutritional Information

Nutrients per serving (% daily value)

474kcal (24%)
328mg (33%)
13mg (21%)
167mcg RAE (6%)
241mg (80%)
647mg (27%)
9g (46%)
26g (41%)
3mg (19%)

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