- 4 corn tortillas
- 1 jalapeno, seeded and membranes removed, finely diced
- 2-3 plum tomatoes, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 1 medium onion, diced
- 12 eggs
- 1 cup grated cheese (cheddar, monterey jack, or your fav)
- 1/4 cup cilantro, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 cup half and half
Mmmmmmmigas! I’d never had them until my hubby ordered them at a restaurant. He really liked them so I had to duplicate! I found these on the lovely food blog of P-dub (Pioneer Woman), so I knew they had to be good! This one’s a keeper. I diced all my veggies the night before so prep was easy in the morning!
Whisk together eggs and half and half in a bowl and then set aside.
Chop corn tortillas into pieces/strips (pizza cutter works great) and fry in oil in a small skillet over medium heat until they are slightly crisp. Remove with from pan and place on paper towel lined plate to drain the oil.
In a large skillet over medium-high heat, melt olive oil with butter. Add onion and bell peppers, cooking until they begin to brown (3-4 minutes). Add jalapeno and tomatoes and stir. Add strips/pieces of tortilla and stir to combine. Reduce heat to low.
After heat is decreased, pour egg mixture into skillet. Stir and fold gently. Add in chopped cilantro and half of grated cheese and stir again. After eggs are done cooking, remove from heat. Top with remaining cheese and serve. Add a little hot sauce if you like it spicy!
Source: The Pioneer Woman