Ingredients
Equipment
Method
Instructions
- If using fresh corn tortillas: stack and cut the 8 corn tortillas into small pieces. If using store-bought tortilla chips, skip to step 4 and set the chips aside.
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Working in batches so the pieces do not overlap, add the tortilla pieces and fry until crisp and golden, about 1–2 minutes per batch. Transfer fried pieces to a paper-towel–lined plate and season with salt. Repeat until all tortilla pieces are crisp.
- Carefully pour off (discard or reserve) the excess oil from the skillet, leaving about 1 tablespoon of oil in the pan.
- If you used store-bought tortilla chips, heat 1 tablespoon olive oil in the skillet over medium heat now and set the chips aside.
- Add the chopped onion, the roasted/peeled and chopped poblano peppers (or the 2 cans diced green chilies), and the seeded, chopped jalapeño to the skillet. Cook over medium heat, stirring occasionally, until the onion softens, about 3 minutes.
- In a bowl whisk together the 6 large eggs, 1/4 cup water, and salt and pepper to taste until combined.
- Pour the egg mixture into the skillet with the vegetables. Reduce heat to medium-low and gently scramble the eggs, stirring and sweeping the pan so curds form. When the eggs are about halfway set, add 1 cup of the shredded Monterey Jack cheese and gently fold it in.
- When the eggs are mostly but not completely cooked, add the crispy corn tortilla pieces (or the reserved tortilla chips) to the skillet. Gently toss or fold them into the eggs so they begin to soften and absorb some egg.
- Add the 2 chopped Roma tomatoes and 1/4 cup chopped cilantro. Gently toss everything together until combined.
- Sprinkle the remaining 1 cup shredded Monterey Jack cheese over the mixture and gently toss so the cheese melts slightly and integrates.
- Remove the skillet from the heat. Transfer the migas to plates or a serving dish and sprinkle 1/4 cup crumbled cotija cheese over the top. Serve immediately.
Notes
While you can use canned green chilies, if you decide to roast your own poblano peppers, make sure you clean up the seeds before you add them to the fire. This will help the cleaning process once they are done and roasted.
To help clean the roasted peppers, once they are done you can add the roasted peppers in a ziploc bag while they’re still hot. This will help them soften and steam through. Leave them in the bag for about 10-15 minutes. once removed, the roasted peel will come off easily. Then simply chop them up in small strips, then once again horizontally to get those nice cubed pepper pieces you need for your recipe.
If you want to add some extra ingredients, keep in mind this recipe was made to use up leftovers from Taco nights or Nacho nights. So, other tasty ingredients you can add into your scrambled egg mix are bell peppers, mushrooms, corn, spinach, garlic or even julienned carrots.
Are you thinking of adding some extra protein? Some of the tastiest meats you can add are ground beef, sausage or even leftover shredded chicken.
While Migas is amazing to repurpose all those leftovers, it is best served fresh. Leftovers will tend to get soggy when refrigerated, so I recommend consuming this right after you finish cooking it on the stove.
To help clean the roasted peppers, once they are done you can add the roasted peppers in a ziploc bag while they’re still hot. This will help them soften and steam through. Leave them in the bag for about 10-15 minutes. once removed, the roasted peel will come off easily. Then simply chop them up in small strips, then once again horizontally to get those nice cubed pepper pieces you need for your recipe.
If you want to add some extra ingredients, keep in mind this recipe was made to use up leftovers from Taco nights or Nacho nights. So, other tasty ingredients you can add into your scrambled egg mix are bell peppers, mushrooms, corn, spinach, garlic or even julienned carrots.
Are you thinking of adding some extra protein? Some of the tastiest meats you can add are ground beef, sausage or even leftover shredded chicken.
While Migas is amazing to repurpose all those leftovers, it is best served fresh. Leftovers will tend to get soggy when refrigerated, so I recommend consuming this right after you finish cooking it on the stove.