Tex-Mex Migas with Crispy Tortilla Strips

Name: Tex-Mex Migas with Crispy Tortilla Strips
Total time: 25 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 8 corn tortillas, cut into 1-inch strips; 8 eggs; 1 small onion, diced; 1 jalapeño, seeded and minced; 1 Roma tomato, diced; 1 cup shredded Mexican cheese; 2 avocados, sliced; a handful cilantro, chopped; ½ cup salsa; 3 tbsp oil; 1 tbsp butter; salt

BreakfastTex-Mex25 minServes 4570 kcal23 g protein

Photo: stu_spivack · CC BY-SA 2.0 · source

Soft scrambled eggs tangled with fresh-fried corn tortilla strips, onion, jalapeño and tomato, then blanketed in melted cheese and topped with avocado and salsa.

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Ingredients

8 corn tortillas, cut into 1-inch strips
8 eggs
1 small onion, diced
1 jalapeño, seeded and minced
1 Roma tomato, diced
1 cup shredded Mexican cheese
2 avocados, sliced
a handful cilantro, chopped
½ cup salsa

From your pantry: 3 tbsp oil, 1 tbsp butter, salt.

Instructions

Heat the oil in a large nonstick skillet over medium-high. Fry the tortilla strips, tossing often, until golden and mostly crisp, 4 to 5 minutes. Sprinkle with salt.
Add the butter, onion and jalapeño and cook until the onion softens, 3 minutes. Stir in the tomato for 1 minute.
Beat the eggs with ½ tsp salt, lower the heat to medium-low and pour them over. Stir gently until the eggs are softly set, 2 to 3 minutes.
Turn off the heat, scatter the cheese over, cover for 1 minute to melt.
Serve topped with avocado, cilantro and salsa.

Tip: Stale tortillas work best. Leave fresh ones out on the counter for an hour, or dry the strips in a 300°F oven for 10 minutes, so they crisp instead of steaming.