Makes 6 servings
|1||tablespoon olive oil|
|1||small onion, chopped|
|1||jalapeño pepper,* seeded and diced|
|3||corn tortillas, cut into 1-inch pieces|
|1||medium tomato, halved, seeded and diced|
|2||tablespoons chunky salsa|
|1||cup (4 ounces) shredded Monterey Jack cheese|
|1||small ripe avocado, peeled and diced|
|1||tablespoon lime juice|
|Chopped fresh cilantro|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Heat olive oil in 12-inch nonstick skillet over medium heat. Add onion and jalapeño pepper; cook and stir 1 minute or until soft.
- Add tortillas and tomato; cook about 2 minutes or until soft and heated through.
- Slightly beat eggs and salsa in small bowl. Pour mixture into skillet. Cook, stirring occasionally, until eggs are firmly scrambled.
- Remove skillet from heat; stir in cheese. Garnish each serving with avocado tossed in lime juice, sour cream and cilantro.
Migas, a Mexican breakfast dish, is traditionally made in a skillet with leftover, stale tortillas that are torn by hand into small pieces.
Check out more recipes for Mexican