Migas

I love migas. They are a hearty and tasty way to start the day. They are similar to chiliquiles. Both dishes are a great way to use up left over stale tortillas. In fact, migas means "crumbs" in Spanish, referring to using up left over bits of food. Migas require tortillas, eggs, chicken, and cheese to be considered migas, but you can spice them up with any leftover bits you want.

Ingredients:

2 tbsp. corn oil
3 corn tortillas, cut into pieces
1/4 cup chopped onion
1/4 cup chopped poblano
1 clove garlic, minced
2 roma tomatoes, diced
1/3 cup cooked chicken, diced
4 eggs, beaten
2 ounces chihuahua cheese, sliced.

Preparation:

Heat oil in a heavy skillet over medium heat. Add tortilla pieces and stir occasionally. Make sure the oil is hot before you add the tortillas, or they will absorb all of the oil.

When tortillas start to brown, add onion and poblano, stirring occasionally. Cook about 3 minutes. Add tomato, garlic, and chicken. Cook until chicken is heated through.

Add eggs. Don't stir for 1 minute, then gently fold until eggs are cooked. Divide among two plates. Top with cheese.

Cook's Notes:
serves: 2
prep time: 10 minutes

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