Green Chile Migas
User Reviews
5
Green Chile Migas
Description
This recipe makes Green Chile Migas by first coating corn tortilla wedges with a small amount of cooking oil and baking them until crisp and golden. Meanwhile, eggs are gently whisked and lightly scrambled with butter in a skillet. Combining the eggs with diced green chiles adds a mild piquant flavor characteristic of the dish. Green onions bring freshness while queso fresco or Monterey jack cheese contributes a creamy, salty component that melts slightly into the eggs.
The finished migas have a pleasant contrast between the crunchy baked tortillas and the soft curds of egg, enhanced by the green chiles' warmth without overpowering. It is a dish that blends simple ingredients into a layered texture and flavor profile suited to a savory breakfast or brunch plate.
This preparation balances the components to create a hearty but not heavy meal. The tortillas and cheese provide substance, while the chiles and onions offer brightness and a touch of heat. Migas can be served on their own or accompanied by salsa or avocado for additional flavor accents.
Ingredients
- 6 corn tortillas $0.35
- 1/2 Tbsp neutral cooking oil $0.01, generic cooking oil
- 2 Tbsp butter $0.26
- 8 large egg $2.16
- 1 oz. can diced green chiles $0.69
- 1/4 cup sour cream $0.37
- 2 oz. queso fresco $0.57, or Monterey jack
- 2 green onions $0.25
- 1 Pinch salt $0.05
- 1 Pinch black pepper $0.05
Instructions
- Preheat the oven to 400ºF. Stack the tortillas and then cut them into six equal sized wedges. Place the tortilla wedges in a bowl and drizzle the cooking oil over top. Gently toss the tortillas until they are well coated in oil.
- Spread the oil coated tortilla triangles out over a baking sheet in a single layer. Bake the tortillas for 8-10 minutes, stirring once half way through, or until they are golden brown and crispy. Leave the oven turned on.
- While the tortillas are baking, prepare the other ingredients. Lightly whisk the eggs, drain the can of green chiles, measure the sour cream, and slice the green onions. Also gather 2 Tbsp butter and 2 oz. queso fresco or shredded Monterey jack cheese.
- Add the butter to a large skillet and heat over medium, or just below medium. Allow the butter to melt, then swirl the skillet to coat the bottom and around the edges. Pour the eggs into the hot skillet and gently scramble the eggs until they are about 60% solid (if you want to skip the oven and cook it all on the stove top, cook the eggs until they are about 85-90% solid). Season the eggs with a pinch of salt and pepper.
- Take the eggs off the heat and spoon the green chiles over the surface. Add the sour cream in dollops all over the eggs. Add the baked tortilla chips and then gently fold them into the eggs so they are half covered beneath the eggs. Finally, crumble the queso fresco or sprinkle shredded Monterey jack over top.
- Transfer the skillet to the oven (still set to 400ºF) and bake for 5-8 minutes, or until the eggs are set and the cheese is melted. If cooking entirely on the stove top, place a lid on the skillet and place it over medium heat until the egg are fully set and the cheese is melted.
- Sprinkle sliced green onions over top just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 372kcal | 19% |
| Carbohydrates | 21g | 7% |
| Protein | 18g | 36% |
| Fat | 24g | 37% |
| Sodium | 451mg | 19% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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