Tuesday, May 5, 2009


This recipe is my favorite Tex-Mex version of an omelet or scrambler. The key ingredient is crispy, fried corn tortilla strips. Feliz Cinco de Mayo!

2 corn tortillas, cut thin strips
5 eggs
2 tb. milk
1/2 red onion, chopped
1/2 jalapeno pepper, minced
1 ripe avocado
handful pepper jack cheese (shredded)
handful cilantro
olive oil
salt and pepper

In a skillet, heat 2 Tb. olive oil over med-hi heat and stir in tortilla strips. Add a pinch of salt and fry tortillas until they become slightly crispy. Remove from skillet. In hot skillet combine olive oil, jalapenos, and onion. Fry until onion is translucent and fully cooked. Beat eggs and milk together and add to skillet, stirring frequently. When eggs are still cooking, but almost ready, stir in the tortillas and cook another minute or so, adding salt and pepper to taste. Remove from skillet and serve garnished with pepper jack cheese, diced avocado, cilantro, and salsa.

My husband became addicted to migas the first time we had them at a brunch in Austin. He has been looking for them in restaurants everywhere we go, and usually ends up disappointed that the migas in Wisconsin are nothing like the migas we had in Austin. I tried to recreate that wonderful meal in Austin and my husband finally gave me the "oooh, these are soooo good" look (It took three different attempts to get it right!). Well, this is my celebration of Cinco de Mayo....Tex-Mex style.

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