Description
Try this recipe for your next brunch—crunchy tortilla strips are folded with scrambled eggs and topped with a zingy avocado pico! In short, perfection!
Ingredients
- FOR THE AVOCADO PICO:
- ½ Yellow Onion, Finely Diced
- 1 clove Garlic, Minced
- 1 Roma Tomato, Seeded And Diced
- 1 Avocado, diced
- ½ Lime, Juiced
- FOR THE MIGAS:
- 3 Fajita Or Taco Sized Tortillas
- Oil For Cooking
- 1-⅓ Tablespoon Butter, Divided
- ½ Yellow Onion, Thinly Sliced
- 2 cloves Garlic, Minced
- 4 Large Eggs, Beaten
- Salt And Pepper, to taste
- Hot Sauce, As Needed (optional)
- 2 Tablespoons Your Favorite Salsa
- ⅓ cups Grated Monterey Jack Cheese
- Sour Cream, For Drizzling
Preparation
Begin by making the quick avocado pico. In a bowl, combine finely diced white onion, minced garlic, diced tomatoes, diced avocado, and lime juice. This is the place to add minced fresh cilantro and/or finely diced jalapeno if you like either or both!
Stack up 3 taco-sized tortillas (we use flour, because that is what we have on hand most often) and cut in half lengthwise. Then cut them into small ¼-inch strips.
Place a medium-sized cast iron skillet over medium heat and then add oil. Let oil heat up for about 01 minute and then add tortilla strips. Fry strips for about 3 minutes, stirring constantly, until they are crunchy and golden brown.
Add butter and cook onions and garlic for about 2 minutes, until just soft. Beat eggs in a bowl and season with a pinch of salt and pepper and a dash of your favorite hot sauce. Turn heat on the skillet down to low and scoot tortilla strips and onions to the outer edges of the skillet. Add 1 teaspoon butter to the skillet and then add the eggs. Cook, stirring gently for about 90 seconds to 2 minutes, until just set.
Remove skillet from the heat and stir in your favorite salsa verde (we like Herdez). You can use tomato salsa if you prefer! Sprinkle on grated Monterey Jack cheese and then top with Avocado pico, a drizzle of sour cream, and a dash of hot sauce.
