Texas Migas

Name: Texas Migas
Yield: makes 8 to 10 servings
Ingredients: Cooking spray; 6 corn tortillas; Vegetable oil, for frying; 12 large eggs; 2 tablespoons heavy cream; 1/4 cup (1/2 stick) unsalted butter; 1/2 cup chopped onion; 1 cup chopped green bell pepper; 1 (10-ounce) can Rotel tomatoes or diced tomatoes with green chiles; 1/4 cup chopped fresh cilantro; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1/4 cup chopped pickled jalapeño peppers; 8 ounces Cheddar or Monterey jack, grated (2 cups)

December 9, 2011

If you have ever had breakfast in Texas, then odds are you’ve experienced a plate of delicious migas, a mixture of fluffy eggs, spices, cheese, and fried tortillas. For Sandy, migas present somewhat of a love-hate relationship. You see, Michael (her main squeeze for over twelve years) loves migas so much she sometimes feels he loves them more than her. He’s tried them in every restaurant in Austin, always noting the subtle differences and what would make the perfect combination of flavors. She took note and developed this recipe in attempts of satisfying her “migas man.” And let’s just say there is no longer any doubt who Michael loves more. Serve these with a side of refried beans and your choice of corn, flour, or whole wheat tortillas to enfold all of the ingredients into tasty tacos. And if you’re feeling spicy, try making your own pickled jalapeños (see below).

Recipe notes

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Rosemary and Dried Cherry Pork Chops

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Dulce de Leche

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Our Favorite French Onion Soup

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Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.