• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sweet Cayenne
  • ABOUT
    • Work With Me
  • RECIPES
    • All Recipes
    • RECIPES BY CATEGORY
    • Appetizers
    • Breakfast
    • Condiments
    • Desserts
    • Main Entree
    • Sides
    • Snacks
    • How-To Guides
  • NEWSLETTER
  • CONTACT
  • PHOTOGRAPHY
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • ABOUT
  • RECIPES
  • NEWSLETTER
  • CONTACT
  • PHOTOGRAPHY
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • NEWSLETTER
    • CONTACT
    • PHOTOGRAPHY
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home > Recipes

    Migas with Chorizo and Poblano Peppers

    Published: Sep 25, 2019 · Modified: Apr 2, 2020 by Whitney Reist · This post may contain affiliate links |

    Jump to Recipe - Print Recipe

    This recipe for Migas with Chorizo and Poblano Peppers is a Tex-Mex style, savory egg dish that is loaded with flavor and perfect for brunch!

    Heloooooooo migas! Where have you been all my life??? If you've been following along with my recipes for any amount of time, you'll notice that I fall embarrassingly short in a particular breakfast category: EGG dishes. And here's deep dark secret: I don't like eggs. It's sad, really. Because eggs are so nutritious, affordable, easy, and my husband REALLY likes them. Most people like them. But not I.

    Here's the rundown of egg dishes I will eat: quiche, breakfast tacos light on the egg, and scrambled eggs LOADED with cheese and hot sauce. That's it. UNTIL MIGAS. Now let's just be honest here: these migas are not so different from my scrambled eggs loaded with cheese and hot sauce. We've just lightened up on the cheese in exchange for crispy fried tortillas strips, chicken chorizo, and poblano peppers. Plus, we're serving it alongside refried black beans and slices of creamy avocado. So eggs aren't really the star of the show here. And that's fine by me! So let's get into the details:

    Various bowls filled with ingredients for making migas on a white matble counter.

    Ingredients for Migas

    • Corn tortillas (fresh, if possible!) - La Tortilla Factory Stone-Ground Corn and Wheat blend, if you can't get fresh. Those are as close to fresh as I have found and they have a delicious corn flavor.
    • Oil - you will want a neutral-flavored oil with a high smoke point since you will be pan-frying the tortillas. Avocado, canola, vegetable, peanut or corn oil would all work.
    • Chicken chorizo - I buy house-made chicken chorizo from Sprouts and it is ah-maz-ing! Highly recommend. But any ground or link-style chicken chorizo will do. Use pork chorizo if you must, but chicken chorizo will have less fat.
    • Eggs - the primary ingredient of migas!
    • Cheese - I love to use pepper jack in my migas for extra flavor. Buy a block and shred your own for optimal melting!
    • Poblano pepper - I'm proud to say that the poblanos I used for this recipe were grown in our garden. We've had so much fun using them this summer. Poblanos tend to be on the mild side on the pepper spectrum, so they will satisfy a wide range of people at the table.
    • Accouterments: taco sauce, avocado, black beans, cotija cheese. If you haven't tried the jalapeno refried black beans from Trader Joe's, NOW IS THE TIME. Perfect side for migas. All of these make up an ultimate migas-eating experience! But if you don't have them - no worries! The migas will still be delicious as is.

    Fried tortillas strips in a cast iron skillet.

    Eggs scrambled with chorizo and cheese in a cast iron skillet.

    How to Make Migas with Chorizo and Poblano

    • Cut the tortillas into strips and lightly fry them - we aren't talking about deep frying here. Just a few tablespoons of hot oil. You will fry the strips for 1-2 minutes per side until they are lightly golden and crisp. Drain on a paper towel and try to keep from eating them while you make the rest of the dish!
    • Brown the chicken chorizo, then add the peppers - you can use the same skillet you fried the tortillas in to do this. Just discard the oil from the skillet beforehand - you will only need a teaspoon or so for the chorizo and peppers.
    • Scramble the eggs - you want a soft scramble here to avoid overcooking your eggs. After the chorizo is brown and the peppers are tender, I like to turn off the heat before adding the eggs. The residual heat in the pan will be enough to gently scramble them.
    • Fold in the cheese and tortillas - once the eggs are set, fold in the cheese and tortillas. Mmmmm.
    • Serve! As I mentioned earlier, the migas are delicious as is! But for a more substantial brunch, I like to serve them with refried black beans, avocado, and taco sauce.

    A fork digging into a plate of migas with refried black beans on the side.

    A grey plate with migas and refired black beans with a fork and jar of taco sauce on the side.

    Are you ready to make these Migas with Chorizo and Poblano? I’m so excited for you to try this recipe. Once you get the chance to make it, please let me know how it turns out for you! Leave a comment and rate the recipe below. This will help me with the creation of future recipes! I’d also love to feature your creation in my monthly newsletter, so you can upload a photo to Instagram or Twitter with the tag @sweetcayenne5 to be featured!

    Recipe

    A grey plate with migas and refired black beans with a fork and jar of taco sauce on the side.

    Migas with Chorizo and Poblano Peppers

    Migas is an egg dish. This particular migas recipe has chorizo and Poblano peppers.
    Tried this recipe?Mention @sweetcayenne5 or tag #sweetcayenne!
    Print Pin
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 2 people

    Ingredients

    • 3 tablespoons oil (such as avocado or canola)
    • 2 whole corn tortillas (recommend corn and wheat blend) cut into ½'' strips
    • 3 ounces chicken chorizo
    • 1 small poblano pepper, seeded and finely minced
    • 3 large eggs, whisked together
    • ½ cup shredded pepper jack cheese
    • For serving: avocado slices, taco sauce, black beans, Cotija cheese

    Instructions

    • Heat the oil in a skillet over medium heat. You'll know it's ready when a crumb of tortilla sizzles when you drop it in. Fry the tortilla strips for 1-2 minutes on each side, or until they are crisp and lightly golden. Use a slotted spoon to transfer to a paper towel-lined plate. Lightly sprinkle with salt.
    • Remove the all of the oil from the skillet except for about a teaspoon. Return to medium heat. Add the chorizo and brown, stirring often, until cooked through, about 6 minutes. Add the poblano pepper and stir to soften; about 2 minutes.
    • Turn off the heat and add the eggs. Scramble, stirring the whole time, until the eggs are soft and just cooked through. Remove from heat and fold in the reserved tortilla strips and the shredded cheese.
    • Serve with warm refried black beans, avocado slices, taco sauce, and a sprinkling of cotija cheese. Enjoy!

    Notes

    Nutrition facts for 1 serving (does not include accoutrements):
    Serving: 1serving | Calories: 292kcal | Carbohydrates: 25g | Protein: 25g | Fat: 19.4g | Saturated Fat: 6.1g | Cholesterol: 322mg | Sodium: 620mg | Potassium: 243mg | Fiber: 4.8g | Sugar: 3.3g | Calcium: 105mg | Iron: 2mg

    Pin this, pretty please!
    A grey plate with migas and refired black beans with a fork and jar of taco sauce on the side.

    Don't miss these recipes!

    • A wire rack with a sheet of parchment paper on top and cinnamon biscuits.
      Bojangles Copycat Cinnamon Biscuits with Vanilla Icing
    • A cinnamon roll on a white rimmed plate.
      Sweet Potato Cinnamon Rolls
    • A tomato tart on parchment paper topped with basil sprigs and two slices of tart coming out on the side.
      Southern Tomato Tart
    • A strawberry buttermilk cake on a floral plate with a knife and bowl of strawberries on the side.
      Simple Strawberry Buttermilk Cake

    Want more?

    Sign up for my weekly newsletter and get exclusive content (like menus, cooking downloads, and more!), blog recaps, and a chance to connect or be featured!

    Affiliate Disclosure

    Many of the links in my posts are affiliate links, which means I can get a small commission for any click or purchases made through the links. I am also an Amazon Associate and I earn from qualifying purchases.

    5 from 1 vote (1 rating without comment)

    Primary Sidebar

    Hello there!

    I'm Whitney, the chef, photographer, dietitian, and blogger-extraordinaire behind Sweet Cayenne. Welcome to my online kitchen!

    About Whitney & Sweet Cayenne

    What's In Season

    • A pink bowl on a cutting board filled with sweet potato lentil curry and rice.
      Sweet Potato Lentil Curry with Coconut and Spinach
    • A cinnamon roll on a white rimmed plate.
      Sweet Potato Cinnamon Rolls
    • A cinnamon apple cake with two slices cut out on a piece of parchment paper with a navy blue background.
      15+ Healthy Apple Recipes
    • Bell Pepper Nachos
    • An up-close shot of a white bowl of Southern-style pasta e Fagioli.
      Southern-Style Pasta e Fagioli
    • Two Kentucky Hot Brown Sliders on a blue ceramic plate with a baking dish of sliders and blue napkin in the background.
      Kentucky Hot Brown Sliders

    Free cookbook and menu planners!

    Subscribe to my weekly newsletter & receive a free e-cookbook of my 25 best recipes along with menu planning sheets!

    Cozy Cooking:

    A pink bowl on a cutting board filled with sweet potato lentil curry and rice.

    Sweet Potato Lentil Curry with Coconut and Spinach

    An overhead shot of a white soup ramekin filled with ribolita soup and topped with crusty bread on black background.

    Instant Pot + Slow Cooker Ribolita (Italian Bread Soup)

    A gray plate of red beans and rice with a gingham dish towel and a glass of water on the side.

    Instant Pot Red Beans and Rice

    An overhead shot of a white bowl filled with turkey and drop biscuit dumplings.

    Turkey and Drop Biscuit Dumplings (Instant Pot or Stovetop)

    A white bowl of soup filled with posole verde and garnished with avocado and cilantro.

    Instant Pot Chicken Posole Verde

    An overhead shot of a wicker charger with parchment paper and Mango Mojo Chicken Tacos with a side of mojo sauce and avocado ranch on the side.

    Mango Mojo Chicken Tacos

    Travel Here Next:

    • The product wall of skincare items at Lemon Laine Oil Bar in Nashville, TN.
      Nashville Finds: Lemon Laine Oil Bar
    • A girl standing on a beach in Positano, Italy.
      Positano, Italy: Budget-Friendly Travel Guide
    • A photo of Civita di Bagnoregio in Italy
      The Best Tuscan Road Trip Itinerary + Tips on Driving in Italy
    • A traveling foodie's guide to the Emilia-Romagna region of Italy - including what to taste in Parma, Modena, and Bologna! European travel guide and itinerary.
      A Foodie's Guide to Emilia-Romagna, Italy

    Cooking Guides

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact
    • Photography Services

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 SweetCayenne

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.