MIGAS WITH PICO DE GALLO

Migas with Pico de Gallo image

Provided by Julia Moskin

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 18

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Ingredients

3/4 cup onions, diced
3/4 cup plum tomatoes, diced
3/4 cup cilantro, chopped
1 jalapeño pepper, seeded and minced, or more to taste
Juice of 1 lime, or more to taste
Salt to taste
Canola oil for frying
4 large or 6 small corn tortillas
12 large eggs
1/4 cup half-and-half
Salt
pepper to taste
2 tablespoons olive oil or butter, or a combination
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 cups coarsely grated cheese: cotija, Monterey Jack, Cheddar or a combination
1/4 cup chopped cilantro (optional)

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.

Nutrition Facts : @context http, Calories 790, UnsaturatedFat 52 grams, Carbohydrate 17 grams, Fat 71 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 15 grams, Sodium 750 milligrams, Sugar 5 grams, TransFat 1 gram