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
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)
- 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!).
- 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.
- Serve with salsa or enchilada sauce and, if you like, a bloop of sour cream and a few leaves of cilantro.
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.
See all recipes from Catherine Newman's "Dalai Mama Dishes" blog.