Mighty Migas

Name: Mighty Migas
Yield: 4 servings
Ingredients: 3 tablespoons EVOO (extra-virgin olive oil), 3 times around the pan; 2 jalapeño 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

December 9, 2011

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 notes

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