Mexican Migas with Peppers (Print Version)
# Ingredients:
→ Base
01 -
3 tablespoons vegetable oil
02 -
2 fresh corn tortillas, cut into strips or squares
03 -
4-5 large eggs, lightly beaten
→ Fresh Vegetables
04 -
1 fresh jalapeño pepper, finely diced
05 -
1 small red bell pepper, diced
06 -
1 small white or yellow onion, diced
07 -
1 medium ripe tomato, diced
→ Cheese & Seasonings
08 -
½ cup shredded pepperjack or Monterrey Jack cheese
09 -
Sea salt and freshly ground black pepper to taste
→ Optional Toppings
10 -
Red pepper flakes for heat
11 -
Fresh sliced peppers
12 -
Ripe avocado
13 -
Your favorite hot sauce
# Instructions:
01 -
Begin by heating your vegetable oil in a large skillet. Add your tortilla strips and fry until they become golden and crispy, about 4-5 minutes, turning occasionally. Remove to paper towels and sprinkle with salt while hot.
02 -
In the same pan with the remaining oil, add your diced peppers and onion. Cook until they become tender and aromatic, about 5 minutes.
03 -
Stir in the fresh diced tomato, then pour in your beaten eggs. Season with salt and pepper, and gently stir to combine.
04 -
Let the eggs cook for 2-3 minutes, stirring occasionally, just until they begin to set but are still creamy.
05 -
Remove from heat and fold in your crispy tortilla strips and shredded cheese. Top with your choice of chili flakes, extra peppers, fresh avocado, and a dash of hot sauce if desired.
# Notes:
01 -
For a shortcut version, you can use crushed tortilla chips instead of frying your own tortillas
02 -
Add chorizo or other protein to make it a heartier meal
03 -
Top with your favorite salsa for extra flavor