Mexican Migas
By
Kimberly Biegacki
@pistachyoo
1
When I lived in San Antonio, Texas and stayed with my friend Mona's Mom (Lupita) this is a breakfast she would fix quite often. I love the crunch of the corn tortilla mixed with potatoes and the heat of the spices. Mix in the cool fresh salsa, cilantro and sour cream and it is a breakfast made in Heaven.
The tater tots and some spices are my addition to this wonderful dish.
Ingredients
-
2 mediumeggs
-
1 Tbspcream or milk
-
1 Tbspgrapeseed or olive oil
-
9tatertots (this is 1 serving) lol
-
1 Tbspgreen chilies
-
2 Tbspfresh chunky salsa or pico de gallo
-
1 Tbspfresh chopped cilantro
-
1 mediumgreen onion, sliced
-
2 Tbspmexican blend shredded cheese or sharp cheddar cheese
-
1 Tbspsour cream
-
1/2 tspbeau monde seasoning
-
1/2 tspblack pepper
-
1 dash(es)salt
-
1/8 - 1/4 tspground ancho chili pepper
-
1corn tortilla, torn in pieces
How to Make Mexican Migas
- Add some fresh salsa if you can it makes all the difference. You can always make your own in a small food processor or that "bullet blender" they show on TV. LOL
(I haven't made enough salsa yet to post my own recipe but when I do I'll be sure to post. This salsa that I posted was made with delicious yellow tomatoes.)