Best Pioneer Womans Migas Recipes

PIONEER WOMAN'S MIGAS

Steps:

• In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.
• Cut up tortillas into strips then dice. In a small skillet over medium heat, heat oil and fry until crisp. Remove to a paper towel-lined plate to drain.
• In a large skillet over medium-high heat, melt butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos and stir to combine.
• Reduce heat to low. When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add tomatoes and cilantro and heat through.
• Top with grated cheese at serving.

MIGAS

Steps:

• In a heavy nonstick skillet, saute the onion with some of the olive oil or cooking spray over medium heat for 1 minute. Add the green onion, garlic, tomato and serrano pepper and cook until the tomato has rendered most of its moisture. Beat the eggs and whites together and add to the sauteed onion mixture, stirring gently. When the eggs are half set, add the tortilla pieces and continue to cook until almost set. Fold in the cheese and cilantro and season, to taste, with salt and pepper.

MIGAS

Steps:

• 1. Chop the onion, bell peppers and tomatoes; roughly. Finely dice a fresh jalapeno, removing white membranes and seeds. Be sure to wear rubber gloves or plastic bags on your hands. In a bowl, lightly beat the eggs and half and half. Lightly season with salt and pepper. In a small skillet, fry the corn tortillas in canola oil til just barely crisp. Don't overbrown. Just fry them til they're no longer floppy. Drain fried tortillas on a paper towels then put on a cutting board. With a sharp knife, cut tortillas into strips.
• 2. Turn them in the other direction and cut into large squares. Set aside. In a skillet over medium high heat, cook onion and bell peppers in olive oil and butter til they develop a little color. You want them to have some brown and black color but not be soggy or soft.
• 3. Throw in the tomatoes to the skillet and cook for 1 minute, then throw in the tortilla chips and jalapenos. Stir mixture and reduce heat to low.
• 4. When skillet has cooled slightly, pour in the egg mixture. With a spatula, very gently fold mixture together allowing the eggs to cook slowly. Don't stir the mixture, but just turn it lightly. When eggs are cooked, throw in cheese and plenty of chopped cilantro. Taste to check the seasoning, add more salt and pepper or cheese if needed. Top with a dollop of sour cream and serve on a plate with orange slices or other fresh fruit. Serves 6

MIGAS WITH PICO DE GALLO

Steps:

• Make the pico de gallo: In a bowl, combine onions, tomatoes, cilantro and jalapeño. Squeeze in juice of 1/2 lime and sprinkle with salt. Mix lightly. Season to taste with more minced jalapeño, lime juice and salt. Set aside.
• Make migas: Heat 1/2 inch oil in a skillet and fry tortillas one at a time until golden and crisp. Drain on paper towels. Stack together and cut into pieces about 1/2-inch square.
• In a bowl, whisk eggs and half-and-half together. Season with salt and pepper. In a large skillet, heat olive oil or butter over medium heat and cook onions and peppers, stirring often, until lightly browned, about 5 minutes. Add tortilla chips and mix.
• Reduce heat to low and add egg mixture. Gently fold ingredients together with a spatula, turning as they cook slowly. When eggs are solid but still moist and shiny, fold in cheese and cilantro. Serve immediately, with pico de gallo.