Sunday, September 2, 2012

Migas...a Texan Brunch Staple

I had no idea what "migas" were prior to moving to Texas. Before the last year, if someone had asked me about Migas, I probably would have thought they were asking to be my friend or something. That's what I get for taking 7 years of French and then moving to Texas, where the second official State language is Spanish. After arriving in Texas and having been to a Tex-Mex Brunch or two, I have discovered that Migas are on every brunch menu in some way, shape, or form. At first, I resisted this strange savory, fried tortilla concoction in lieu of the usual pancakes and scrambled eggs. One day, however, I took a walk on the wild side and opted to order the Migas. And since that day, it's always a tough call between pancakes or Migas, with Migas usually winning out as the option of choice. On a lazy weekend morning, when the last thing you want to do is get ready to go grab brunch, whipping up this yummy batch of Migas will help satisfy your craving for brunch without leaving the comfort of your house. 

Recipe courtesy of The Pioneer Woman (my changes in italics)

1 whole Jalapeno, Finely Diced
1 Plum Tomato, Chopped
1/3 cup Green Bell Pepper, Chopped
1/3 cup Red Bell Pepper, Chopped
1/3 cup Yellow Bell Pepper, Chopped (original recipe didn't include this)
1/3 cup Red Onion, Chopped
6 Large Eggs
1/2 cup Cheese, Grated (I used Habanero Hot Pepper Cheddar)
1/3 cup Green Onions, Chopped (the original recipe called for Cilantro)
2 Tbsp Olive Oil
2 Tbsp Milk (I used 2% milk but the original recipe called for Half and Half)
1 cup Tortilla Chips, Crushed 
1 cup ground turkey taco meat (This is optional and may be left out)
Salt as Needed


In a bowl, whisk together eggs and milk, add salt and pepper as needed, then set aside.

In a large skillet over medium-high heat, melt the olive oil with the 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. Add tomatoes to the skillet and stir around. 

Add the crushed tortilla chips stirring gently to combine. 

Add the taco meat, if using, and 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 in grated cheese and chopped cilantro, and stir to combine. 

Serve warm with whole tortilla chips and a splash or two of Texas Pete Hot Sauce. 

No comments:

Post a Comment