Recipe How To Make Easy Tex-Mex Migas


Tex-Mex Migas 

"Migas" is the Spanish word for "scraps," and in Spain it's a dish commonly involved lifeless bread and different fixings. In Texas, migas are made with tortillas or corn chips, fried eggs, and, in evident Tex-Mex design, a lot of cheddar. It's not much — simply incredible, generous solace nourishment for breakfast, late-night, or any time. 


2 tablespoons olive oil 
2/3 cup diced onion (around 1 little) 
2 jalapeño peppers, cultivated and minced 
Salt and pepper 
4 corn tortillas, cut or attacked 1/2-inch pieces 
8 huge eggs 
1/4 cup salsa 
1 cup destroyed cheddar or Monterey Jack cheddar 

Trimming and serving alternatives: Salsa, pico de gallo, cheddar, harsh cream, avocado, cilantro, scallions, corn or flour tortillas, beans 


1. Warmth the oil in a huge cast iron or nonstick skillet over medium warmth until gleaming. Add the onion and jalapeños, season with salt and pepper, and cook until the onion is delicate and clear. In the interim, place the eggs and salsa in a medium bowl, season with salt and pepper, and rush to consolidate; put in a safe spot. 

2. At the point when the onion is prepared, add the tortillas and cook, blending habitually, until delicate, 1 to 2 minutes. 

3. Diminish the warmth to low and add the eggs. Scramble until eggs are practically set, at that point overlap in the cheddar and eliminate from heat. Trimming and serve right away.