Mighty Migas

Name: Mighty Migas
Ingredients: 3 tablespoons EVOO (extra-virgin olive oil), 3 times around the pan; 2 jalapeno peppers, seeded and chopped; 1 small red or green bell pepper, cored, seeded, and chopped; 1 small white onion, chopped; Salt and black pepper; 2 plum tomatoes, seeded and diced; 8 large eggs, beaten; 1 cup crushed tortilla chips; 1 10-ounce sack (2 cups) shredded Monterey Jack or Cheddar cheese; 8 6-inch flour tortillas (soft taco size); 1 cup tomato sauce; 1 to 2 chipotle chilies in adobo, medium to extra hot, finely chopped; A handful of fresh cilantro, finely chopped

13 ingredients

16 steps

Ingredients

3 tablespoons EVOO (extra-virgin olive oil), 3 times around the pan
2 jalapeno peppers, seeded and chopped
1 small red or green bell pepper, cored, seeded, and chopped
1 small white onion, chopped
Salt and black pepper
2 plum tomatoes, seeded and diced
8 large eggs, beaten
1 cup crushed tortilla chips
1 10-ounce sack (2 cups) shredded Monterey Jack or Cheddar cheese
8 6-inch flour tortillas (soft taco size)
1 cup tomato sauce
1 to 2 chipotle chilies in adobo, medium to extra hot, finely chopped
A handful of fresh cilantro, finely chopped

Directions

1

Heat a large skillet over medium-high heat.
2

Add the EVOO.
3

Add the jalapenos, bell peppers, and onions and season them with salt and pepper.
4

Cook for 2 to 3 minutes, then add the tomatoes and cook a minute more.
5

Beat the eggs with a pinch of salt and pepper and add to the veggies.
6

Reduce the heat to medium low.
7

Scramble the eggs not quite halfway, so they are still nice and wet.
8

Add the crushed tortilla chips and scramble them in.
9

Cover the eggs with the cheese and turn off the heat.
10

Cover the pan loosely with foil to melt the cheese and set aside for a minute.
11

Heat a second, dry skillet over high heat.
12

Add the tortillas one at a time and sear for 30 seconds on each side to blister them.
13

In a small bowl, stir together the tomato sauce and the chopped chipotle.
14

Stir in the cilantro.
15

Place a mound of the migas on each flour tortilla and dot with the sauce.
16

Serve immediately, two per person.