Whenever I am home visiting my parents, I always try and get a Migas plate at a little Mexican restaurant in town. There they serve it with fried potatoes, refried beans and flour tortillas. Amazing.
Migas is a dish that I grew up eating. When I would want something to eat but I wasn’t sure what I wanted to eat, my mom would make this dish for me. It always hit the spot. Now I make it for her – or buy it for her.
Back then I would eat it with just the corn tortillas and eggs. Now, I like to add bell peppers and cheese. Enjoy!
3 corn tortillas, cut into bite size pieces
2 Tbsp canola oil
1/4 cup green and red bell pepper, finely diced
1 tsp Water
Salt and pepper, to taste
1 tsp butter
4 Blend Mexican Cheese, shredded
Add canola oil to a cast iron pan over medium heat. Let it get heated then add the torn tortilla pieces in batches. Cook until crispy, turning once. Remove and place on a paper towel covered plate to drain. Once done, drain all but about one teaspoon oil. Let cool down.
Meanwhile crack eggs into a bowl and add water. Whisk together and add salt and pepper to taste.
Heat oil and butter over low-medium heat. (Note: at this point you can add bell peppers if you want to cook them a bit – I like mine crunchy.)
Add egg mixture and corn chips to pan. Mix together to scramble eggs and cook until done.
Add shredded cheese and bell peppers.