Migas
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Serves 8
3 corn tortillas
1/4 cup vegetable oil
8 large eggs
1/4 cup 2% milk
2 Tbsp butter
1/2 cup chopped tomatoes
1/4 cup canned diced green chiles
1/2 cup grated pepper Jack cheese
1/4 cup chopped fresh cilantro
1 cup store-bought pico de gallo
1 Hass avocado
Coarse salt and freshly ground black pepper to taste
Cut the corn tortillas into 1-inch squares.
Heat the vegetable oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the tortilla squares and fry until just crisp, about 30 seconds on each side. Remove the crisp tortillas with a slotted spoon and drain on a paper towel-lined plate.
In a large bowl, whisk together the eggs and milk. In another large skillet, melt the butter over medium-huh heat. Add the tomatoes and green chiles and cook, stirring, for 1 minute. Add the crisp tortillas to the skillet and stir to combine. Reduce the heat to medium low and pour in the egg mixture. Continually stir the egg mixture until the eggs are just soft but scrambled. Add the cheese and cilantro and stir to combine. Remove the migas from the skillet and transfer to a serving platter. Top the migas with the pico de gallo.
Cut the avocado in half lengthwise, Remove the pit from the avocado and discard. Remove the avocado from the skin, place the avocado on a cutting board, and cut into thin strips. Arrange the thinly sliced avocado on top of the migas. Season with salt and pepper and serve immediately.