Spanish Style Migas With Chorizo Peppers And Kale Recipes

CHORIZO MIGAS RECIPE

Chorizo Migas Recipe image

See for yourself why this recipe's been around for ages! Our Chorizo Migas recipe is a tasty take on a traditional Spanish dish that's time-tested.

Provided by My Food and Family

Categories Cheese

Time 25m

Yield Makes 5 servings, 1 cup each.

Number Of Ingredients 8

Ingredients

6 corn tortillas, cut into strips
1 Tbsp. oil
1/2 lb. Mexican chorizo
1/2 onion, chopped
2 jalapeño peppers, seeded, minced
2 plum tomatoes, chopped
6 eggs, beaten
1 cup KRAFT Shredded Monterey Jack Cheese

Steps:

Fry tortilla strips in oil in large skillet until golden, but not crisp. Drain on paper towels. Remove excess oil from skillet.
Cook chorizo in skillet on medium heat until lightly browned; drain. Add onion and peppers; cook 2 minutes. Stir in tomatoes; cook 2 minutes.
Add fried tortilla strips and eggs to skillet. Cook until eggs are almost set, stirring occasionally. Sprinkle with cheese; cover. Cook 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 480, Fat 34 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 315 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g

MIGAS CON CHORIZO

Migas con Chorizo image

Easy, inexpensive, delicious breakfast or brunch item that smells great on a Sunday morning. Shown to me by a former Mexican neighbor of mine. I usually make it vegetarian for myself, but with guests, I add a meat, usually sausage or chorizo. Delicious! Always a favorite and a classic in Mexico and Texas!

Provided by chelceyow

Categories Breakfast Eggs

Time 30m

Yield 3

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
1 cup coarsely broken tortilla chips
½ medium onion, chopped
½ medium green bell pepper, chopped
¾ cup chopped chorizo sausage
1 medium tomato, diced
5 large eggs, beaten
salt and ground black pepper to taste
6 (6 inch) warm corn tortillas
1 cup shredded Cheddar cheese
¼ cup salsa

Steps:

Heat oil in a skillet over medium-high heat. Add broken tortilla chips; cook and stir for 2 to 3 minutes. Add onion; cook and stir for 3 minutes. Add bell pepper and cook until tender, 3 to 5 minutes. Stir in sausage and let cook until heated through, about 3 minutes.
Add tomato and mix until well combined. Pour beaten eggs into the skillet and season with salt and pepper. Cook, stirring regularly, until eggs are set and thoroughly cooked, about 5 minutes.
Serve skillet mixture with tortillas, Cheddar cheese, and salsa for guests to assemble themselves.

Nutrition Facts : Calories 734.7 calories, Carbohydrate 36.4 g, Cholesterol 388.9 mg, Fat 50.6 g, Fiber 5.2 g, Protein 35.3 g, SaturatedFat 18.9 g, Sodium 1095 mg, Sugar 4.4 g

SPANISH MIGAS

Spanish Migas image

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

Ingredients

4 cups fresh bread crumbs
1 cup olive oil, or more if needed
7 ounces bacon, sliced
2 slices bread, cut into cubes
1 tablespoon paprika
1 clove garlic, minced
salt to taste

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

SPANISH MIGAS

Spanish Migas image

Here's a simple tapas dish thats big on flavour. Can be eaten the traditional Spanish way with fried eggs & sliced fried Spanish chorizo for breakfast/supper. Or a tasty alternative to croutons, sprinkled on salads. It is better to use at least 2 day old bread, use the crusts too, but do dice very small or even make into breadcrumbs - just make sure it doesn't burn. Smoked bacon is better to use that plain bacon as it goes so well with the garlic. Use olive oil rather than extra virgin olive oil, use enough oil to cover the bottom of a big heavy bottomed pan. Stir the breadcrumbs constantly to make sure they're evenly coated in oil. I use a pair of scissors to cut the smoked bacon & I always use streaky (around 8-10 rashers) As for parsley I add that right at the very end just before it's served on to plates or tapas dishes. Optional. A fried egg & sliced fried chozio placed on top of the migas makes a delicious breakfast/supper. I first tried "Migas" back in 1988 while on holiday in Blanes. We stayed in a huge apartment in a Spanish complex - imagine the aroma while travelling up & down in the lifts......garlic, sausage, fish - there was something different on each floor. At the time of 1988 Blanes was very much a traditional Spanish fishing village, with only a handful of other nationalities. So eating out was tapas, steak restaurants or the typical American style burger joints. So we stuck to Spanish & coped very well with the abundant colourful & tasty tapas dishes available. Back in 1988 there was no translated text in several languages to accomodate our lack of not learning the lingo, so it was a case of choosing from a book of photographs & hoping for the best. Thankfully, 21 years on & the lingo has come on in leaps & bounds. The food is still fabulous, if not better & at least I can now ask for tapas & no longer have to point to a photgraph. Anyway, it's delicious - try it I'm sure you'll love it!

Provided by Wakey lass Lisa

Categories Pork

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 5

Ingredients

8 -10 slices streaky bacon, diced small
8 slices of at least 2 day old bread
chopped parsley
3 garlic cloves, finely diced
6 tablespoons olive oil, to coat the pan

Steps:

Heat oil frying pan over a medium heat.
Add diced streaky bacon, stirring constantly
Add chopped garlic, again stirring constantly.
Add breadcrumbs to streaky bacon & garlic & stir contiuously.
Continue to stir until all breadcrumbs are coated in oil & are browned.
Add chopped parsley by sprinkling on top of Migas.
Serve hot straight onto plates or tapas dishes.

Nutrition Facts : Calories 697.3, Fat 56.4, SaturatedFat 13.3, Cholesterol 41.1, Sodium 958.5, Carbohydrate 35.1, Fiber 1.7, Sugar 2.9, Protein 12.3

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