This Tex-Mex dish called migas (pronounced mee-yas) is a delicious tortilla chip scramble. But migas is really as quick and inexpensive a dinner as you could hope to make, and the eggs and tortilla chips marry into a lovely dish that, as my kids are happy to tell you, smells just like popcorn. We usually eat it with sour cream and salsa (or enchilada sauce), a side of black beans (canned are fine), and a salad. And I won't even brag that there are never any leftovers.

Ready In: 10 minutes
Yield: 4 servings

8 eggs
scant ½ teaspoon kosher salt (or half as much table salt)
2 teaspoons water
2 cups slightly crushed tortilla chips (about 4 ounces)
1 cup Monterey jack or cheddar, grated
1 tablespoon butter
salsa or mild enchilada sauce
sour cream and cilantro (optional)


  1. In a large bowl, beat the eggs well with the salt and water, and stir in the tortilla chips: if you cook this right away, the chips will still be crisp, and if you let this sit a few minutes, the whole thing will be more moist (both ways are good!).
  2. Melt the butter in a large non-stick skillet over medium heat, then pour in the egg mixture and cook, stirring in from the edges with a spatula, until the eggs are scrambled and cooked. Sprinkle the cheese over the eggs, cover the pan, and turn off the heat -- then let the migas sit for just a minute to melt the cheese.
  3. Serve with salsa or enchilada sauce and, if you like, a bloop of sour cream and a few leaves of cilantro.

*Ingredient Tip
Why not add a lime wedge to the plate? Aside from giving your cooking the gift of colorful presentation, your kids will love the interactive feeling about dinner.

I always use Green Mountain Gringo Tortilla Chips for my recipes for their particularly fresh corn taste that my children love.

Read more about Catherine making Migas with her family.

See all recipes from Catherine Newman's "Dalai Mama Dishes" blog.

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