Entree: United States – Tex-Mex Borderlands – Tex-Mex Migas (Scrambled eggs tossed with crispy tortilla strips, peppers, onions, and melted cheese)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 8 large eggs, approx. 1 lb (450 g)
- 6 corn tortillas, cut into strips, about 6 oz (170 g)
- 2 tbsp (30 ml) vegetable oil or lard
- 1 small white onion, thinly sliced, about 4 oz (115 g)
- 1 medium poblano pepper or 2 jalapeños, diced, about 4 oz (115 g)
- 1 medium tomato, seeded and diced, about 5 oz (140 g)
- 1 cup (100 g) shredded Monterey Jack or cheddar cheese
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) ground cumin (optional)
- Lime wedges, for serving (no measurement)
- Salsa or pico de gallo, for serving (no measurement)

Instructions

1. Heat 1 tbsp (15 ml) oil in a large skillet over medium-high heat. Add tortilla strips in a single layer and fry, stirring occasionally, until golden-brown and crisp, about 4–6 minutes. Transfer to a paper towel-lined plate and set aside.
2. Reduce heat to medium and add remaining 1 tbsp (15 ml) oil to the same skillet. Add sliced onion and diced poblano; sauté until softened and lightly browned, about 6–8 minutes.
3. Stir in diced tomato, salt, pepper, and cumin if using; cook until tomato softens, about 2–3 minutes.
4. In a bowl, lightly beat the eggs until blended. Pour eggs into the skillet with the vegetables and cook gently, stirring occasionally, until they begin to set but remain soft, about 2–3 minutes.
5. Add the crisp tortilla strips back to the pan and fold them into the eggs so they soften slightly while retaining some crunch. Sprinkle shredded cheese over the top and fold until just melted.
6. Remove from heat, finish with chopped cilantro and a squeeze of lime. Serve immediately with salsa or pico de gallo.