Migas are made up of most of my favorite things: tortillas, cheese, eggs, green chile, and taco toppings, so of course I’m in love with them. Traditionally, migas are eaten at breakfast, which is totally cool . . . but I love to make them on a weeknight when I want something super tasty and super fast. Migas for the win!
While it’s not necessarily traditional, I like the corn tortillas in my migas to retain some of their crispiness. Many traditional recipes for migas call for allowing the fried tortillas to cook with the egg mixture, but I like to add mine at the end. It’s all about what you like, so you could always reverse the order if you like softer tortillas. You certainly don’t want to skip the frying step, though, because it really kicks up the overall flavor.
4-5 corn tortillas, cut into triangles
2 Tbsp. vegetable oil
6 eggs, beaten
1 Tbsp. butter
½ c. Hatch green chile or diced green chiles
¼ c. queso fresco
¼ sour cream, for topping
Sliced avocado, for topping
2 green onions, sliced, for topping
Fresh cilantro, for topping
Fresh jalapenos, sliced, for topping
Additional cheese for topping, if desired
Heat the vegetable oil in a large skillet over medium high heat. When the oil is hot, add the tortilla triangles and fry until they are light brown. Season with salt and set aside on a paper towel-lined plate.
Discard the oil and wipe out the skillet. Heat butter over medium high heat and add the eggs. Scramble them until they are about halfway cooked through. Add the green chile, mix together quickly, and then add ¼ c. queso fresco and let it melt, stirring occasionally until the eggs are cooked through to your preference. Quickly add the fried tortillas into the egg mixture and mix together until combined. Serve immediately, topped with sour cream, avocado, cilantro, jalapenos, and additional cheese, if desired.