Mighty Migas Recipe

Name: Mighty Migas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons EVOO (extra-virgin olive oil), 3 times around the pan; 2 jalapeno peppers, seeded and chopped; 1 small red or green bell pepper, cored, seeded, and chopped; 1 small white onion, chopped; Salt and black pepper; 2 plum tomatoes, seeded and diced; 8 large eggs, beaten; 1 cup crushed tortilla chips; 1 10-ounce sack (2 cups) shredded Monterey Jack or Cheddar cheese; 8 6-inch flour tortillas (soft taco size); 1 cup tomato sauce; 1 to 2 chipotle chilies in adobo, medium to extra hot, finely chopped; A handful of fresh cilantro, finely chopped

Servings: persons

3 tablespoons EVOO (extra-virgin olive oil), 3 times around the pan
2 jalapeno peppers, seeded and chopped
1 small red or green bell pepper, cored, seeded, and chopped
1 small white onion, chopped
Salt and black pepper
2 plum tomatoes, seeded and diced
8 large eggs, beaten
1 cup crushed tortilla chips
1 10-ounce sack (2 cups) shredded Monterey Jack or Cheddar cheese
8 6-inch flour tortillas (soft taco size)
1 cup tomato sauce
1 to 2 chipotle chilies in adobo, medium to extra hot, finely chopped
A handful of fresh cilantro, finely chopped

1
Heat a large skillet over medium-high heat.
2
Add the EVOO.
3
Add the jalapenos, bell peppers, and onions and season them with salt and pepper.
4
Cook for 2 to 3 minutes, then add the tomatoes and cook a minute more.
5
Beat the eggs with a pinch of salt and pepper and add to the veggies.
6
Reduce the heat to medium low.
7
Scramble the eggs not quite halfway, so they are still nice and wet.
8
Add the crushed tortilla chips and scramble them in.
9
Cover the eggs with the cheese and turn off the heat.
10
Cover the pan loosely with foil to melt the cheese and set aside for a minute.
11
Heat a second, dry skillet over high heat.
12
Add the tortillas one at a time and sear for 30 seconds on each side to blister them.
13
In a small bowl, stir together the tomato sauce and the chopped chipotle.
14
Stir in the cilantro.
15
Place a mound of the migas on each flour tortilla and dot with the sauce.
16
Serve immediately, two per person.

1160

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 tablespoons EVOO (extra-virgin olive oil), 3 times around the pan, 2 jalapeno peppers, seeded and chopped, 1 small red or green bell pepper, cored, seeded, and chopped, 1 small white onion, chopped, and more.

Yes, Mighty Migas falls under the General 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.

That's it — enjoy your meal!

Mighty Migas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions