Migas Recipe – Eats Now

Name: Migas
Yield: 4 servings
Cuisine: American
Ingredients: 2 Tablespoons Canola Oil, Divided; 1/2 whole To 1 Whole Onion, Diced (amount Depends On Your Preference); 1 can (4 Oz. Size) Diced Green Chilies; 2 Tablespoons Butter; 2 cups Crumbled Corn Tortilla Chips (I Prefer Yellow Corn); 8 whole Eggs; 1/4 cups Milk Or Half-and-half (I Use Skim Milk And It Works Fine); 2 Tablespoons Salsa, Use Your Favorite (I Use Pace, And I Often Use More Than 2 Tablespoons); Salt And Pepper, to taste; 6 whole Flour Tortillas, For Serving

Servings: persons

2 Tablespoons Canola Oil, Divided
1/2 whole To 1 Whole Onion, Diced (amount Depends On Your Preference)
1 can (4 Oz. Size) Diced Green Chilies
2 Tablespoons Butter
2 cups Crumbled Corn Tortilla Chips (I Prefer Yellow Corn)
8 whole Eggs
1/4 cups Milk Or Half-and-half (I Use Skim Milk And It Works Fine)
2 Tablespoons Salsa, Use Your Favorite (I Use Pace, And I Often Use More Than 2 Tablespoons)
Salt And Pepper, to taste
6 whole Flour Tortillas, For Serving

1
Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onions and green chilies and saute until the onions are nice and soft but not browned. Remove onion and green chili mixture from the skillet and set aside in a bowl.
2
Into the same skillet add the butter and remaining oil and heat over medium high heat. Once butter is melted add chips and stir to coat and cook until the chips start to brown (this takes a good 10 minutes or more if you like them nice and browned). When chips are browned to your liking remove them to the skillet and put them into another bowl.
3
In a medium sized bowl beat the eggs, milk, salsa, a bunch of black pepper and salt to taste.
4
Add the onion mixture back into the skillet, over medium heat, and spread the onions around so that the bottom of the skillet is covered. Add egg mixture and lift and tilt the skillet so that the entire bottom of the skillet is covered with the eggs. Once the bottom of the eggs starts to solidify, use a spatula and stir the eggs around so that the wet part of the eggs is now on the bottom. Continue cooking until eggs are almost solidified. Once eggs are about to solidify (still just a bit wet, but should be almost done), add the chips back into the skillet and stir to combine. Cook until the eggs are done to your liking then remove skillet from heat.
5
Heat your tortillas in a separate dry skillet over medium heat, just until each is heated and softened. Scoop some of the migas into the center of your tortilla, top with a bunch of salsa, wrap up the tortilla and dive in!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tablespoons Canola Oil, Divided, 1/2 whole To 1 Whole Onion, Diced (amount Depends On Your Preference), 1 can (4 Oz. Size) Diced Green Chilies, 2 Tablespoons Butter, and more.

Yes, Migas falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Migas

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