Migas #2
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | -(up to) | |
| 6 | Eggs; beaten | |
| Salt and pepper | ||
| 1 | medium | Ripe tomato; diced |
| ½ | medium | White onion; chopped |
| 1 | Serrano pepper; diced | |
| 1 | teaspoon | Fresh chopped cilantro |
| 3 | Corn tortillas; cut into 1-inch squares | |
| 1 | cup | Grated montery jack cheese |
| 2 | tablespoons | Oil or butter |
Directions
From: George McTyre <MCTYREG@...> Date: Tue, 22 Aug 1995 02:15:25 GMT From the June 1995 issue of Texas Monthly magazine: In a saute pan heat the oil or butter on medium high heat. When hot, add tortilla strips and cook 2-3 minutes. Add the eggs to the pan and scramble until fluffy and done.
Stir in the onion, serrano, tomato, and cliantro until warm, about 1 minute.Turn off the heat and add grated cheese. Stir lightly. Top with grated cheese to garnish. Serve immediately, with sliced fresh fruit, black beans, and warm tortillas. Serves 2-3 people.
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .