This one is a B, L, D: good for breakfast, lunch, or dinner. It’s easy to adjust to make a single serving; I often opt for eggs if I am cooking for just myself. Migas in soft tortillas is a favorite dish in Austin, Texas, and now it’s a favorite of mine. When I am home alone I put Bob Schneider, my favorite Austin musician, on my stereo and invite him to sit down to share my migas. I end up eating his, since my imaginary boyfriends eat light!
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat a large skillet over medium-high heat. Add the EVOO. Add the jalapeños, bell peppers, and onions and season them with salt and pepper. Cook for 2 to 3 minutes, then add the tomatoes and cook a minute more. Beat the eggs with a pinch of salt and pepper and add to the veggies. Reduce the heat to medium low. Scramble the eggs not quite halfway, so they are still nice and wet. Add the crushed tortilla chips and scramble them in. Cover the eggs with the cheese and turn off the heat. Cover the pan loosely with foil to melt the cheese and set aside for a minute.
Step 2
Heat a second, dry skillet over high heat. Add the tortillas one at a time and sear for 30 seconds on each side to blister them.
Step 3
In a small bowl, stir together the tomato sauce and the chopped chipotle. Stir in the cilantro.
Step 4
Place a mound of the migas on each flour tortilla and dot with the sauce. Serve immediately, two per person.
