Day 5 of our road trip to the West Coast office of the Circle B Kitchen, and we seem to have run into the mother of all Pacific storms.  Nice timing, huh? Oh, bother.  Our drive up the coast today should be nothing short of exciting, but all the same, I want to talk about Migas. (You can always calculate how hungry I am by how blurry my photo is...pretty hungry here).

Before we left the Midwest, I made Migas for dinner and we were blown away by their deliciousness.  What are migas, you ask?  Well, they are a traditional Mexican dish that is usually made as a way to use up stale corn tortillas (mine weren't so stale - turned out great).  Corn tortillas are cut into strips and fried and then scrambled with eggs, cheese, diced peppers and cilantro to create an egg-y, cheese-y, crispy plate of Mexican comfort food.  I'm warning you folks, this goes down real easy.  Go ahead, read the recipe...see the part where it says "serves 4"?  Not so much.

So we're heading north into the eye of the storm today and will hopefully reach our little place early this evening.  No snow, no ice, but oh, look, they're predicting tornadoes and 25-ft waves.  I need migas. 


For a printable recipe, click here

Serves 4

You can substitute tortilla chips here for the corn tortillas, just add them after the eggs have just started to set up.

8 eggs

1/4 cup of milk or half-and-half

1/4 cup of canola oil

4 corn tortillas cut into strips (or you can substitute 2-3 cups of tortilla chips)

1/2 an onion diced (about 1/2 a cup)

4 jalapeno peppers (or 1 large poblano pepper) diced

1 cup of shredded cheese such as Longhorn cheddar or Monterrey Jack

1 to 2 cups of salsa

1/2 cup of cilantro

1 avocado, sliced

1/2 cup cotija cheese

Salt and pepper to taste

1. In a bowl, whisk eggs together with milk. Add a dash of salt and pepper.

2. In a large iron skillet, heat up the oil on medium-high, and place tortilla strips into skillet, cooking for about three minutes, turning once or twice till crispy.

3. Add onions and jalapenos to the pan, and cook for a couple of minutes.

4. Pour egg mixture into skillet and let eggs sit for about one minute or until set on the bottom and then gently stir.

5. Add salt and pepper to taste, sprinkle cheese on top of eggs, and continue to cook until melted.

6.  Place the egg mixture on a serving plate and top with salsa, avocado, crumbled cotija cheese and cilantro.