CHOPPING ONIONS CRYING RECIPES

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MIGAS - RECIPES, COUNTRY LIFE AND STYLE, ENTERTAINMENT



Migas - Recipes, Country Life and Style, Entertainment image

I first had Migas in Austin, Texas, when I was visiting my sister, Betsy, and her techie-nerd husband, Matt.

Provided by Ree Drummond

Categories     breakfast    main dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 12

4 whole Corn Tortillas
1 whole Jalapeno, Seeds And Membranes Removed, Finely Diced
4 whole Plum Tomatoes, Roughly Chopped
1 whole Green Pepper, Roughly Chopped
1 whole Red Bell Pepper, Roughly Chopped
1 whole Medium Onion, Chopped
12 whole Large Eggs
1 c. Cotija Cheese, Grated (may Use Cheddar, Monterey Jack, Etc.)
1/3 c. Cilantro, Chopped
1 tbsp. Butter
1 tbsp. Olive Oil
1/4 c. Half-and-half

Steps:

  • In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and set aside.In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine.Reduce heat to low.When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese and chopped cilantro, and stir to combine. Serve with black beans and iced coffee.Delicioso!

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