Migas Racheras Recipes

Steps:

• In a skillet, fry corn tortillas in hot vegetable oil until crispy. Drain. Remove oil from heat, Cut tortillas into bite-sized pieces. In butter, saute bell peppers and onion until soft. Add tomatoes. Beat eggs well. Add eggs to sauteed vegetables. Add tortilla chips. Scramble until eggs are done.

Steps:

• Cook the tortilla strips: Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy.
• Cook the vegetables: When the tortillas are crisp, add the bell pepper, chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.
• Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat. Stir in the tomatoes. Serve topped with cheese.

Steps:

• Heat a small non-stick skillet and add your vegetable oil. Scramble your eggs in a bowl, set aside. Tear corn tortillas into small pieces (not to small)throw them into your pan and let fry until they are a light golden brown. Stir so that they do not burn. When your tortillas have reached a golden brown add your eggs, salt and pepper. Cook and stir together until eggs are done. Remove from heat, Top with Monterey Jack cheese and then the salsa verde. Serve on a warm plate.