Amaya’s Migas
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2
- 1 tablespoon vegetable oil
- 1/2 cup cheddar cheese
- 2/3 cup chopped onion
- 1/2 cup chopped tomato
- 2 eggs
- 2 cups dime-sized tortilla pieces or crushed tortilla chips
- 1 jalapeã±o chile, stemmed, seeded, and chopped
- Carbohydrate 48 g(16%)
- Cholesterol 189 mg(63%)
- Fat 34 g(53%)
- Fiber 4 g(17%)
- Protein 17 g(34%)
- Saturated Fat 9 g(45%)
- Sodium 433 mg(18%)
- Calories 566
Preparation Heat the oil in a large skillet over medium heat and sauté the tortilla pieces or chips until slightly crisp, 1 to 2 minutes. Add the tomato, onion, and chile and cook for 5 minutes. Pour in the eggs and mix with a spatula, scraping up the eggs as they cook. When the eggs are partially set, add the cheddar. Cover. Toss a few more times until the cheese melts. From The Tex-Mex Cookbook: A History in Recipes and Photos © 2004 by Robb Walsh. Reprinted with permission from Ten Speed Press. Buy the full book from Amazon.
Preparation Heat the oil in a large skillet over medium heat and sauté the tortilla pieces or chips until slightly crisp, 1 to 2 minutes. Add the tomato, onion, and chile and cook for 5 minutes. Pour in the eggs and mix with a spatula, scraping up the eggs as they cook. When the eggs are partially set, add the cheddar. Cover. Toss a few more times until the cheese melts. From The Tex-Mex Cookbook: A History in Recipes and Photos © 2004 by Robb Walsh. Reprinted with permission from Ten Speed Press. Buy the full book from Amazon.
