TEXAS MIGAS

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Yield makes 8 to 10 servings

Number Of Ingredients 14

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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)

Steps:

Preheat the oven to 350°F. Coat a 9 x 13-inch casserole dish with cooking spray.
Cut the tortillas into 1/4-inch-thick strips. Heat the vegetable oil in a wide skillet set over medium-high heat until it reaches 350°F on a deep-fry thermometer. Working in small batches, lay the tortilla strips in the oil and fry, turning occasionally, for about 1 minute. Look for the strips to become golden brown and crunchy. Remove the strips from the oil and let drain on a paper towel. Set aside.
In a large bowl, whisk together the eggs and cream. Set aside.
In a medium sauté pan set over medium-high heat, melt the butter. Add the onion and bell pepper, and sauté until the onion is translucent and the pepper starts to soften, about 8 minutes. Transfer the mixture to the bowl with the eggs, then add the tomatoes, cilantro, salt, and pepper. Mix well.
Pour the egg mixture into the prepared casserole dish. Place the casserole in the oven and bake for 30 minutes, or until the eggs are just set in the center. Remove the casserole from the oven and sprinkle the jalapeños, cheese, and fried tortilla strips evenly over the top. Return the casserole to the oven and continue to cook for 5 to 8 minutes or until the cheese melts. Remove from the oven and let sit for 5 minutes before serving.