Migas Lower Fat Recipes

MIGAS (LOWER-FAT)

Steps:

• Saute first 4 ingredients in a large nonstick skillet coated with cooking spray over medium heat 5 minutes or until tender.
• Add tomato, broth, cumin and 1/4 t salt; simmer, partially covered, stirring ocassionally, 15 minutes. Remove from skillet; keep warm.
• Cut tortillas into 1-inch strips; cut in half crosswise. Cook strips in large skillet coated with cooking spray over medium heat 10 minutes or until crisp.
• Add eggs to skillet; cook over medium heat, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds.
• Sprinkle with remaining 1/4 t salt and tortilla strips, and continue cooking until eggs are thickened but still moist (do not stir constantly).
• Remove from heat. Spoon vegetable mixture over egg mixture, and sprinkle with cheese.

BREAKFAST MIGAS

Steps:

• Place skillet on the stove over medium heat and add enough oil to reach 1 inch. Once oil is hot, add cut tortilla pieces without overcrowding the skillet. Fry tortilla pieces in the hot oil, until they crisp up and achieve a golden color, 2 to 3 minutes. Remove tortilla chips with a slotted spoon and set on a plate covered with paper towels to drain. Sprinkle with salt to taste and continue working in batches until all tortilla pieces are fried and done. Reserve frying oil.
• Set a flat griddle or comal over medium-low heat and toast guajillo chiles until fragrant, about 20 seconds per side.
• Combine toasted chiles, tomatoes, and garlic in a saucepan and cover with hot water. Simmer over medium-low heat until guajillos are softened and tomatoes are cooked through, about 10 minutes. Reserve 1/2 cup cooking liquid.
• Combine chiles, tomatoes, garlic, onion, 1 teaspoon salt, oregano, cumin, pepper, and reserved liquid in a blender. Blend on high until smooth. Strain sauce.
• Heat 1 tablespoon vegetable oil in a saucepan set over medium-high heat. Once oil is hot, pour in sauce, and simmer until salsa thickens, 12 to 15 minutes. Adjust seasoning if desired.
• Heat 1 tablespoon of reserved frying oil in a skillet over medium heat. Add all tortilla chips once oil is hot and reheat for 1 minute. Pour in eggs and cook and stir until eggs are beginning to set. Add salsa and gently fold into the egg mixture until everything is covered in salsa and the eggs are cooked, about 2 minutes.
• Remove from the heat and serve immediately topped with green onions, cilantro, avocado, and cheese.

MIGAS, MY WAY

Steps:

• In a large skillet, saute onion and green pepper in drippings until tender. In a small bowl, whisk the eggs, water and salsa. Add to skillet; cook and stir until set. Stir in tortilla chips and 1/4 cup cheese., Sprinkle with remaining cheese. If desired, top with green onions and additional salsa and serve with tortillas.

SPANISH MIGAS

Steps:

• Wrap bread crumbs in a moist cloth and leave 8 hours to overnight.
• When ready to cook, heat oil in a saute pan over medium heat. Add bacon and cook until browned, 5 to 7 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
• Add bread cubes to the oil and cook until browned. Add more oil if necessary, and stir in bread crumbs, paprika, garlic, and salt. Cook and stir until browned.
• Remove from the heat. Mix all ingredients together to serve.