MIGAS
SERVES 4
TOTAL TIME: 25 minutes
To make this dish spicier, add some of the chile seeds. Serve with salsa.
|
8 |
large eggs |
|
2 |
ounces baked tortilla chips, broken into ½-inch pieces (1 cup) |
|
¼ |
teaspoon salt |
|
Pepper |
|
|
2 |
tablespoons unsalted butter |
|
1 |
red onion, chopped fine |
|
1 |
red bell pepper, stemmed, seeded, and chopped fine |
|
3 |
garlic cloves, minced |
|
1 |
jalapeño chile, stemmed, seeded, and minced |
|
3 |
ounces pepper Jack cheese, shredded (¾ cup) |
|
2 |
tablespoons minced fresh cilantro |
1. Mix eggs, tortilla chips, salt, and pinch pepper together in bowl. Melt butter in 12-inch nonstick skillet over medium-high heat. Add onion and bell pepper and cook until softened, about 4 minutes. Stir in garlic and jalapeño and cook until fragrant, about 30 seconds.
2. Reduce heat to medium. Add egg mixture and cook, using heatproof rubber spatula to push it back and forth, until curds begin to form. Continue to cook, lifting and folding curds from side to side, until they clump in single mound but are still very moist, about 3 minutes. Off heat, gently fold in cheese and cilantro. Serve.