Migas Quiche Recipes
SAN ANTONIO MIGAS
Steps:
- Cook the tortilla strips: Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy.
- Cook the vegetables: When the tortillas are crisp, add the bell pepper, chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.
- Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat. Stir in the tomatoes. Serve topped with cheese.
BREAKFAST MIGAS
Growing up as a marine brat, I was fortunate to have friends from all types of cultural backgrounds, and of course with friends came introduction to different food! I called migas "breakfast nachos" as a kid, and this recipe came from a friend's mother. The tortilla chips are easy to make at home, and I do not suggest store-bought; however, you may use your own preferred salsa.
Provided by thedailygourmet
Categories Breakfast Eggs
Time 1h
Yield 4
Number Of Ingredients 18
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.
Nutrition Facts : Calories 433.9 calories, Carbohydrate 45.6 g, Cholesterol 236.2 mg, Fat 23.2 g, Fiber 10 g, Protein 15.4 g, SaturatedFat 4.8 g, Sodium 1325.4 mg, Sugar 4.3 g
SPANISH MIGAS
Migas is a traditional Spanish dish, which utilizes leftover bread. It is believed to be a Christianized adaptation of Moorish couscous. It is particularly popular in rural areas, especially Castilla-La Mancha.
Provided by wasabinoir
Categories Spanish Appetizers
Time 8h30m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 482.9 calories, Carbohydrate 20.4 g, Cholesterol 11.9 mg, Fat 41.9 g, Fiber 1.4 g, Protein 7.1 g, SaturatedFat 6.8 g, Sodium 512.5 mg, Sugar 1.8 g
MIGAS QUICHE
Steps:
- 1. In a small bowl, lightly beat the eggs with the water, chili powder and cumin and set aside. Do not over beat the eggs or they will be tough. 2. Melt the butter in a heavy skillet. Add the tortilla chips and sauté until they start to soften. Add the onions and bell peppers and sauté until onions are translucent. Add the garlic and Serrano's and cook for a couple more minutes. Remove from heat and allow to cool. 3. Preheat oven to 375°F. Pour the egg mixture into a quiche or casserole dish and add the onion and pepper mixture. Stir slightly to incorporate. Bake for 20 minutes, or until eggs are set. Top with cheese, and tomato dices and bake for an additional 5 minutes or so until the cheese melts. Remove from oven and sprinkle with cilantro. Serve immediately with warm flour tortillas and prepared black beans. You have got to have the beans.
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