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Category: Eggs
Prep Time: Cook Time: Total Time:
Serve this spicy Tex-Mex classic with warm flour tortillas and refried beans
2 ripe plum tomatoes
2 fresh poblanos
1 fresh jalapeno chile
9 eggs
3 Tbsp water, milk, or heavy cream
1/2 tsp salt
1 Tbsp olive oil
1 small onion, slivered
30 tortilla chips, broken into bite-size
pieces
1 cup shredded sharp Cheddar cheese
2 Tbsp minced fresh cilantro
Extra whole tortilla chips, diced tomato,
grated Cheddar cheese, cilantro sprigs
and sour cream, for garnish
Preheat broiler
Place tomatoes, poblanos and jalapenos on a baking sheet. Broil until browned all over and blackened in spots. Place poblano and jalapeno in a plastic bag to steam as they cool. When cool enough to handle, chop tomatoes and their charred skin. Peel poblanos and jalapeno. Slice chiles open and remove seeds and veins. Slice poblanos into thin strips; mince jalapeno.
Combine eggs, water and salt; whisk.
Heat oil in a large skillet over medium heat. Add onion; saute until tender. Stir in tomatoes, chiles and their juices. Cook until thoroughly heated and liquid evaporates. Pour in egg mixture, stirring from the bottom. When eggs are nearly done, add chips. Stir and cook until done. Remove from heat and stir in cheese and cilantro, if using.
serves 4
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Migas - Tex-Mex Scramble
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Category: Eggs
Prep Time: Cook Time: Total Time:
Serve this spicy Tex-Mex classic with warm flour tortillas and refried beans
2 ripe plum tomatoes
2 fresh poblanos
1 fresh jalapeno chile
9 eggs
3 Tbsp water, milk, or heavy cream
1/2 tsp salt
1 Tbsp olive oil
1 small onion, slivered
30 tortilla chips, broken into bite-size
pieces
1 cup shredded sharp Cheddar cheese
2 Tbsp minced fresh cilantro
Extra whole tortilla chips, diced tomato,
grated Cheddar cheese, cilantro sprigs
and sour cream, for garnish
Preheat broiler
Place tomatoes, poblanos and jalapenos on a baking sheet. Broil until browned all over and blackened in spots. Place poblano and jalapeno in a plastic bag to steam as they cool. When cool enough to handle, chop tomatoes and their charred skin. Peel poblanos and jalapeno. Slice chiles open and remove seeds and veins. Slice poblanos into thin strips; mince jalapeno.
Combine eggs, water and salt; whisk.
Heat oil in a large skillet over medium heat. Add onion; saute until tender. Stir in tomatoes, chiles and their juices. Cook until thoroughly heated and liquid evaporates. Pour in egg mixture, stirring from the bottom. When eggs are nearly done, add chips. Stir and cook until done. Remove from heat and stir in cheese and cilantro, if using.
serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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