BREAKFAST MIGAS TACOS

Breakfast Migas Tacos image

Provided by Yvette Marquez

Time 30m

Yield 4

Number Of Ingredients 11

1/4 cup vegetable oil for frying
3 corn tortillas, cut into pieces
1 tablespoon olive oil
1/2 red onion, chopped
1 cup chopped tomato
6 eggs
Salt and pepper, to taste
1 or 2 canned Old El Paso™ whole green chiles, chopped
1/2 cup finely shredded Mexican cheese blend (2 oz)
1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas), warmed
1 avocado, peeled, pitted and sliced, if desired

Steps:

In 8-inch heavy skillet, heat vegetable oil over high heat. Reduce heat to medium; fry tortilla pieces in hot oil 30 to 60 seconds or until crisp and golden. Drain on paper towels.
In 10-inch skillet, heat olive oil; add onion, and cook about 2 minutes or until translucent, stirring occasionally.
Add tomato and tortilla chips; cook 2 minutes.
Mix in eggs, salt, pepper and chiles; scramble, and when everything is perfectly combined, add cheese and let it melt.
Wrap the migas in warm flour tortillas; garnish with slivers of avocado slices.

Nutrition Facts : ServingSize 1 Serving