MY ATTEMPT AT MAGNOLIA CAFES LOVE MIGAS
Steps:
- 1. In a small bowl, lightly beat the eggs with the water, chili powder and cumin and set aside. 2. Melt the butter in a heavy skillet. Add the tortilla pieces and saute until softened. Add the onions and bell peppers and saute until onions are translucent. Add the garlic and Serrano's and cook for a couple more minutes. 3. Pour the egg mixture into the skillet and scramble until eggs are done. Remove skillet from heat sprinkle with the cheese, tomato, and cilantro. Cover with lid for a couple more minutes and allow cheese to melt. Serve immediately with all or some of the following. Warm flour tortillas, salsa, prepared black beans and creama (Mexican cream).
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- Slice 4 tortillas into short, thin strips (see photos). Transfer the strips to your prepared baking sheet, then toss with 1 1/2 teaspoons olive oil until lightly and evenly coated. Arrange them in a single layer and sprinkle with salt. Bake until crispy, flipping halfway, about 8 to 10 minutes.
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- Heat oil over medium-high heat in a large sauté pan. Add onion and jalapeño and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sauté for 1-2 additional minutes, stirring occasionally, until the garlic is fragrant.
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