Migas
WHAT YOU NEED
- 2 Tablespoons vegetable oil
- 6 corn tortillas, cut into 2" pieces
- 1/4 of a medium onion, diced
- 1 large jalapeño, seeded and finely chopped
- 1 large Roma tomato, chopped
- 4 large eggs
- 1/3 cup Cacique Queso Quesadilla Shredded Cheese
- 1/4 teaspoon kosher salt, plus to taste
- 1/4 teaspoon black pepper, plus to taste
- Cacique Homestyle Salsa
- 1/4 cup cilantro, chopped (for garnish)
HOW TO MAKE IT
- In a medium nonstick frying pan, heat oil on an over medium heat. When the oil is hot, add the corn tortillas and fry just until crisp, about 2 minutes. Remove to a paper towel-lined plate to drain.
- In the same frying pan, add the onion and jalapeño. Cook on medium-high heat until they start to soften up. About 1 minute.
- Add the Roma tomato and cook for another minute. Season the veggies with a pinch of salt and black pepper.
- While the veggies are cooking, add the eggs to a bowl, season with salt, and pepper. Whisk with a fork until smooth.
- Lower the heat to medium, add crispy tortillas back in the pan and the egg mixture, and let sit for about 30 seconds or until it starts to set on the bottom. Gently stir to mix the eggs with the tortillas and veggies. Fold in 1/3 cup of queso quesadilla cheese.
- Cook eggs until set, or they reach your desired consistency, and the cheese is melted and gooey.
- Serve immediately with salsa on the side, and garnish with chopped cilantro
