MIGAS WITH TORTILLAS AND BEANS
This recipe, brought to The Times in 2004 by Karen Olsson as part of a collection of regional recipes published in The New York Times Magazine, comes from Juan in a Million, in East Austin. To best appreciate this Tex-Mex favorite, she writes, "the procedure is as follows: Smear the tortilla with a spoonful of the beans, pile on the migas, followed by a dollop of salsa, and tell your cardiologist to kiss your widening behind." Follow her advice, or don't. But do garnish it with a bright salsa fresca or pico de gallo, and enjoy.
Provided by Karen Olsson
Categories breakfast, brunch, main course
Time 10m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a large skillet, melt the butter over medium heat until frothy. Add the onion, tomato and jalapeño and sauté until softened. Add the eggs and chips and scramble until curdy but still moist. Sprinkle the cheese over the top, cover the skillet until the cheese melts and remove from the heat.
- Place a tortilla on each of 2 plates. Spread with refried beans and top with migas. Garnish with salsa and serve.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 30 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 13 grams, Sodium 1007 milligrams, Sugar 7 grams, TransFat 1 gram
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FF HASAN YT
[email protected]Thanks for sharing this recipe!
Srijan Xetry
[email protected]I'm definitely going to be making this recipe again soon.
A Liaqat
[email protected]These migas were so easy to make, and they tasted amazing!
Robert Mccabe
[email protected]I would have liked a little more guidance on how to cook the tortillas.
Melz G
[email protected]I've made this recipe several times now, and it always turns out great. It's a keeper!
KM Mahabub
[email protected]The migas were a little too spicy for my kids, but I loved them.
Khurram Jutt
[email protected]I'm so glad I tried this recipe. It's a new favorite in my household.
Robi Dash Robin
[email protected]These migas are the perfect comfort food. They're so warm and satisfying.
Patrick Tolchard
[email protected]I love the crispy texture of the migas. It's the perfect contrast to the soft tortillas and beans.
Jayla Mosquea
[email protected]The beans and tortillas were a great addition to the migas. It made it a complete meal.
Nasradin Otako
[email protected]Overall, this is a great recipe for migas. I would definitely recommend it.
Thabiso Hlolo
[email protected]The migas were a little dry for my taste. I think I'll add more salsa next time.
Richard Hood
[email protected]These migas were so good! I'll definitely be making them again.
Trool Master
[email protected]I added some chopped jalapenos to my migas for a little extra spice. It was delicious!
Kaniz Fatima
[email protected]I've never had migas before, but this recipe made me a fan. It's the perfect breakfast or brunch dish.
Donny Hophars
[email protected]I love how easy this recipe is to follow. I was able to make it in under 30 minutes.
Sahil Sohail
[email protected]These migas were a hit with my family! The combination of flavors and textures was perfect.