Texas Migas Tacos
Servings: 4
Total Time: 20 minutes
Ingredients
8 large eggs
1 TBSP unsalted butter
1 yellow onion, diced
1 jalapeno, diced
1/2 cup freshly chopped tomatoes
3 garlic cloves, minced
1 cup crushed tortilla chips
1/2 cup freshly chopped cilantro
2 ounces Monterey Jack cheese, finely shredded
salt & pepper
10 corn or flour tortillas, warmed
Directions
1. Whisk the eggs together in a bowl and set aside.
2. Melt the butter in a large skillet over medium heat. Add the onion and jalapeno to the pan and cook, stirring occasionally, until vegetables are softened, about 8 minutes.
3. Add the tomatoes and garlic to the pan. Cook, stirring often, for 1 minute. Increase the heat to medium-high and pour the beaten eggs into the pan. Cook while continuously moving the eggs around until eggs are set, about 3 minutes. Take off the heat and sprinkle the cilantro, tortilla chips, and cheese on top.
4. Season eggs with salt & pepper to taste. Serve the eggs in the warmed tortillas.
2. Melt the butter in a large skillet over medium heat. Add the onion and jalapeno to the pan and cook, stirring occasionally, until vegetables are softened, about 8 minutes.
3. Add the tomatoes and garlic to the pan. Cook, stirring often, for 1 minute. Increase the heat to medium-high and pour the beaten eggs into the pan. Cook while continuously moving the eggs around until eggs are set, about 3 minutes. Take off the heat and sprinkle the cilantro, tortilla chips, and cheese on top.
4. Season eggs with salt & pepper to taste. Serve the eggs in the warmed tortillas.
