I have made this recipe twice in less than 2 weeks. Not joking. I just add some meat to make Dad happy (& the Hubs doesn't mind it either). I tried this recipe because 1) it's easy 2) I already had all the ingredients and 3) I was lazy that night. Unfortunately, my memory is not reminding me to take pictures either time I've made this recipe. I will take some the next time (which might be soon).
Ingredients:
3 tablespoons EVOO
2 jalapeño peppers, seeded & chopped
1 small red or green bell pepper, cored, seeded & chopped
1 small white onion, chopped
salt and pepper
2 plum tomatoes, seeded & diced
8 large eggs, beaten
1 cup crushed tortillas
1 (10 oz sack-2 cups) shredded Monterey Jack or Cheddar cheese
8 (6-inch) flour tortillas, soft taco size
1 cup tomato sauce
1-2 chipotle chillies in adobo, medium to extra hot, finely chopped
handful of cilantro, finely chopped
Directions:
Heat a large skillet over medium-high heat. Add the EVOO. Add the jalapeños, bell peppers, and onions and season them with salt and pepper. Cook for 2-3 minutes, then add the tomatoes and cook a minute more. Beat the eggs with a pinch of salt and pepper and add to the veggies. Reduce the heat to medium low. Scramble the eggs not quite halfway, so they are still nice and wet. Add the crushed tortilla chips and scramble them in. Cover the eggs with the cheese and turn off the heat. Cover the pan loosely with foil to melt the cheese and set aside for a minute.
Heat a second, dry skillet over high heat. Add the tortillas one at a time and sear for 30 seconds on each side to blister them.
In a small bowl, stir together the tomato sauce and the chopped chipotle. Stir in the cilantro.
Place a mound of the migas on each flour tortilla and dot with the sauce. Serve immediately, two per person.
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