Migas is an egg dish. This particular migas recipe has chorizo and Poblano peppers.
Keyword: easy migas recipe, migas brunch recipe, migas with chorizo
Author: Whitney Reist | Sweet Cayenne
3 tablespoons oil (such as avocado or canola)
2 whole corn tortillas (recommend corn and wheat blend)cut into ½'' strips
1smallpoblano pepper, seeded and finely minced
3largeeggs, whisked together
½cupshredded pepper jack cheese
For serving: avocado slices, taco sauce, black beans, Cotija cheese
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!
Nutrition facts for 1 serving (does not include accoutrements):