MIGAS

MIGAS

INGREDIENTS

•

◦ Canola oil for pan frying

◦ 7 corn tortillas, cut in half, then into 1/2-inch-wide strips

◦ 12 eggs

◦ 1/3 cup medium-hot water

◦ 2 teaspoons kosher salt

◦ 1 teaspoon toasted, then ground cumin

◦ 2 large poblano chiles, blistered, peeled, seeded, and cut into 1 1/2-inch dice

◦ 1 medium white onion, cut into 1/4-inch dice

◦ 1 large homegrown tomato, peeled, seeded, and cut into 1/4-inch dice

◦ 1 1/2 cups (6 ounces) shredded Asadero cheese, or Monterey Jack cheese

◦ Your favorite salsa or pico de gallo

1 Preheat oven to 350 degrees; spray a 9 x 13-inch baking dish with nonstick spray; set aside. Heat the canola oil in a heavy-bottomed 10-inch skillet over medium heat. Fry the tortilla strips until they are light golden brown and crisp, about 3 to 4 minutes. Using a skimmer, remove the tortilla strips and drain them on a paper-towel-covered wire rack set over a baking sheet.

Break the eggs into a large bowl and whisk them with the hot water, salt, and ground cumin until very frothy. Add all remaining ingredients, including the tortilla strips, but not the salsa or pico de gallo. Turn the mixture out into prepared baking dish and bake in preheated oven for about 25 to 30 minutes, or until eggs are set to desired consistency. Stir the eggs every 5 minutes while they’re baking. Serve hot, passing the salsa or pico de gallo separately.