Migas
My husband and father-in-law are nuts for migas. I first had them when visiting San Antonio and must say they are very good. I think they are usually served for breakfast but we eat them for dinner. Posted 9-16-04
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 tablespoons water
- 2 tablespoons butter or 2 tablespoons margarine
- 8 large eggs
- 1/4 teaspoon salt to taste
- fresh ground pepper
- hot sauce to taste
- 1 cup grated monterey jack cheese
- 1 (4 ounce) canchopped green chilies drained
- 6 green onions sliced (include some of the green part)
- 1 medium tomatoes seeded,chopped and drained
- 1 cup tortilla chips, broken into large,bite-size piec
- Carbohydrate 4.78295979167138 g
- Cholesterol 875.37 mg
- Fat 29.9880948178653 g
- Fiber 1.01521791464265 g
- Protein 33.9505816504984 g
- Saturated Fat 12.5083345495423 g
- Serving Size 1 1 serving(s) (295g)
- Sodium 493.464792020268 mg
- Sugar 3.76774187702873 g
- Trans Fat 3.88216579279176 g
- Calories 423 calories
In a mixing bowl, add eggs, water, salt, and pepper to taste; whisk to combine. Melt the butter in a large non-stick skillet over medium heat; tilt pan to swirl the melted butter around. When the butter foams, add green onions; stir/saute for 1 minute. Add in egg mixture; let set for 20 seconds. Cook and stir for 3-4 minutes or until almost set. Add in tomato, green chiles, and cheese; continue stirring/cooking until mixed well and cheese melts. Add in chips; stir to combine. Sprinkle hot sauce over the top if desired; serve.
