May 2, 2009

Pioneer Woman’s Migas

For some reason I feel the need to post some Mexican (-inspired, for I admit, I’m no expert on true Mexican cuisine) recipes in honor of Cinco de Mayo coming up. Strange, because I didn’t post “special” recipes for any other holiday. And Cinco de Mayo isn’t even an American holiday. Nevertheless, you get a few. Ole.I picked up this first recipe from Pioneer Woman. If you’ve never had the privilege of diving into Pioneer Woman’s blogging world, I urge you to. That woman cracks me up and her food is amazing. I’d love to meet her.

Oh yes, the recipe . . . it’s migas. I’ve never heard of migas before, and the recipe seemed to have a rather ho-hum list of ingredients that I’ve eaten together before. Apparently never in this exact configuration because this was just as fabulous as PW said it would be. I always trust her. We ate migas for dinner, but it may be better suited for breakfast or brunch. Hmm . . . how do I describe it? It’s like the inside of a meatless breakfast burrito. But lots better.

I think part of the reason why migas is so good is because it has Mexican cotija cheese in it. I love that stuff. (Just use Monterey Jack if you can’t find it.) And because she fries her own corn tortillas instead of using corn chips. Unless you can find hefty, thick store-bought tortilla chips, they’ll end up mush when you mix them in with everything. Frying your own is worth it. I hate frying things (because I don’t have an electric fryer or a decent pot), but I’d do it again for this.

Pioneer Woman's Migas

Ingredients:

4 corn tortillas
Canola oil, to fry tortillas
10 to 12 large eggs
1/4 cup half & half
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, roughly chopped
1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
4 plum tomatoes, roughly chopped
1 to 2 jalapenos, seeded and finely diced (leave white membranes if you like things spicy)
1/4 to 1/2 cup chopped cilantro, depending on your taste
1 cup grated Monterey Jack or Cotija cheese

Directions:

In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.

In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and set aside.

In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine. Reduce heat to low.

When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese and chopped cilantro, and stir to combine. Serves 3-4.

from The Pioneer Woman

30 Minutes and Under, Breakfast, Gluten-Free, Mexican/Southwest

2 comments »

2 Responses to “Pioneer Woman’s Migas”

1

rachelle — May 2, 2009 @ 10:23 pm

your love of cotija cracks me up. here i am in mexico and never even use it!! i suppose i better start. sounds yummy from the always good PW!

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2

Kathryn — May 3, 2009 @ 11:12 pm

I made this recipe once, but I don’t think my tortillas were crispy enough… they turned to mush. It had a great flavor though! Next time I will use cojita cheese too.

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