Ingredients
Scale
- 3 tablespoonsvegetable oil
- 2corn tortillas, cut into strips or squares
- 1jalapeno pepper, diced
- 1small red bell pepper, diced
- 1small onion (white or yellow), diced
- 4–5eggs, lightly scrambled
- 1medium tomato, diced
- Salt and pepper, to taste
- ½ cupshredded pepper jack or Monterey Jack cheese
- Spicy chili flakes
- Extra sliced peppers
- Avocado
- Hot sauce
Instructions
- Heat the vegetable oilin a large pan over medium heat. Once hot, add the corn tortillas. Fry them lightly in the hot oil until they crisp up, flipping occasionally, about 4-5 minutes. Remove the tortillas from the pan and set them on paper towels to drain. Sprinkle them with a bit of salt while they are still hot.
- In the same pan, add the diced jalapeno pepper, red bell pepper, and onion.Cook them down for about 5 minutes, until they begin to soften.
- Stir in the diced tomato, then pour in the lightly scrambled eggs. Sprinkle with salt and pepper, and stir gently.
- Cook the eggs, stirring occasionally, for about 2-3 minutes, or until the eggs just begin to set.
- Remove from heatand stir in the reserved crispy tortillas and shredded cheese.
- Serve the Migas hot, topped with spicy chili flakes, extra sliced peppers, avocado, and hot sauce if desired.