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Amaya’s Migas

Updated February 23, 2016
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Cookbook

The Tex-Mex Cookbook

Published by Ten Speed Press

“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.

2 servings

CostInexpensive

Easy

Total Timeunder 15 minutes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationmain course

Mealbreakfast, brunch

Moodstressed

Taste and Texturecheesy, crunchy, hot & spicy

Ingredients

  • 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

Instructions

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.

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