Best Migas Lite For Recipes
MIGAS LITE FOR 2
So much Tex-Mex food calls for lots of oil and high fat foods. This was a recipe that I found on a pack of corn tortillas. I adjusted the recipe and this is the end result. Hope you enjoy! Update: 05/23/3009: This recipe was submitted to TOH and was published in the 2009 version of The Best of County Cooking. It is also on the TOH website: http://www.tasteofhome.com/recipes/Tex-Mex-Scramble.
Provided by PaulaG
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Warm oil in skillet.
- Add tortilla strips and fry until lightly golden but not crisp.
- Add the onion and jalapeno and cook for 2 minutes, additional oil may be needed.
- Add tomato and cook and additional 2 minutes.
- Add egg substitute and shredded meat; cook until almost set, stirring occasionally, season with salt and pepper to taste.
- Sprinkle cheese on top of the egg mixture, cover, turn off heat and allow to sit until cheese melts.
- Serve topped with your favoriate salsa, avocado slices and additional corn tortillas if desired.
SAN ANTONIO MIGAS
Steps:
- Cook the tortilla strips: Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy.
- Cook the vegetables: When the tortillas are crisp, add the bell pepper, chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.
- Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat. Stir in the tomatoes. Serve topped with cheese.
MIGAS II
This was my husband's favorite breakfast growing up in a Mexican household. Now we make it all times of day and even our kids always ask for seconds. Very simple, inexpensive, and quick to make. I sometimes add hot pepper sauce, or ingredients you would like in a omelet, but my husband prefers it the traditional way.
Provided by SHELLSHOCK
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 20m
Yield 5
Number Of Ingredients 4
Steps:
- Heat the oil in a large skillet over medium-high heat. Tear corn tortillas into bite size pieces, and fry them in the skillet, stirring constantly, until they are just starting to get crisp.
- Pour the eggs into the skillet with the tortillas, stirring until the egg is cooked through. Season with salt to taste. Serve immediately.
Nutrition Facts : Calories 268.6 calories, Carbohydrate 29.2 g, Cholesterol 166.2 mg, Fat 12.8 g, Fiber 3.9 g, Protein 10.2 g, SaturatedFat 3 g, Sodium 115.1 mg, Sugar 1.6 g
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