Mighty Migas Recipes

Steps:

• 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 to 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.

Steps:

• Place a large skillet over med-high heat with 2 tablespoons oil.
• Add in the chorizo and cook, breaking up the meat with a wooden spoon, until the chorizo begins to get crispy, 4-5 minutes.
• Add in the torn tortillas and cook until crispy and golden, 4-5 minutes.
• Add in onions, jalapeno, and garlic to pan; cook until the veggies begin to get tender, 5-6 minutes.
• Once the veggies are tender, add the eggs and hot sauce to taste to the pan; cook, stirring occasionally, until the eggs are close to your desired doneness.
• Season eggs with salt and pepper and stir in the tomatoes, avocado, lime juice, and cheese.
• Continue cooking until the eggs are finished scrambling.
• Serve the migas topped with a dollop of sour cream.