Pioneer Womans Migas Recipes

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SAN ANTONIO MIGAS



San Antonio Migas image

Provided by Sunny Anderson

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

8 large eggs
3 tablespoons unsalted butter
3 tablespoons vegetable oil
4 corn tortillas, sliced into 1/2-inch strips, then cut into 2-inch rectangles
1/2 cup chopped red bell pepper
1 4-ounce can green chiles, drained
1/2 cup chopped Vidalia or other sweet onion
Kosher salt and freshly ground black pepper
2 Roma tomatoes, seeded and chopped
1/2 cup shredded pepper jack cheese
In a large bowl, whisk the eggs and 2 tablespoons water vigorously. Set aside.

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.

PIONEER WOMAN'S MIGAS



Pioneer Woman's Migas image

This is from the website thepioneerwoman.com and modified a bit. I left out the jalepeno all together but I would substitute green chilis if I wanted a tiny bit of heat. Your choice. We topped this with green chili taco sauce. YUM!

Provided by invictus

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 corn tortillas
canola oil, to fry tortillas
8 large eggs
4 tablespoons half-and-half cream
1 tablespoon butter
1 medium onion, roughly chopped
1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
2 plum tomatoes, roughly chopped
1 -2 jalapeno, seeded and finely diced (optional)
1/4 cup chopped cilantro
1/2 cup grated monterrey jack cheese or 1 cup Cotija cheese

Steps:

  • In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.
  • Cut up tortillas into strips then dice. In a small skillet over medium heat, heat oil and fry until crisp. Remove to a paper towel-lined plate to drain.
  • In a large skillet over medium-high heat, melt 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.
  • 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 tomatoes and cilantro and heat through.
  • Top with grated cheese at serving.

Nutrition Facts : Calories 322.1, Fat 18.9, SaturatedFat 8.3, Cholesterol 445.2, Sodium 318.2, Carbohydrate 20.5, Fiber 3.4, Sugar 5, Protein 18.3

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