Migas with Pico de Gallo

Ingredients

For the pico de gallo

• ¾ cup onions, diced
• ¾ cup plum tomatoes, diced
• ¾ cup cilantro, chopped
• 1 jalapeño pepper, seeded and minced, or more to taste
• Juice of 1 lime, or more to taste
• Salt to taste

For the migas

• Canola oil for frying
• 4 large or 6 small corn tortillas
• 12 large eggs
• ¼ cup half-and-half
• Salt
• pepper to taste
• 2 tablespoons olive oil or butter, or a combination
• 1 medium onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 2 cups coarsely grated cheese: cotija, Monterey Jack, Cheddar or a combination
• ¼ cup chopped cilantro (optional)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1158 calories; 104 grams fat; 21 grams saturated fat; 0 grams trans fat; 56 grams monounsaturated fat; 22 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 33 grams protein; 622 milligrams cholesterol; 1646 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

For the pico de gallo

1. Make the pico de gallo: In a bowl, combine onions, tomatoes, cilantro and jalapeño. Squeeze in juice of 1/2 lime and sprinkle with salt. Mix lightly. Season to taste with more minced jalapeño, lime juice and salt. Set aside.
2. Make migas: Heat 1/2 inch oil in a skillet and fry tortillas one at a time until golden and crisp. Drain on paper towels. Stack together and cut into pieces about 1/2-inch square.
3. In a bowl, whisk eggs and half-and-half together. Season with salt and pepper. In a large skillet, heat olive oil or butter over medium heat and cook onions and peppers, stirring often, until lightly browned, about 5 minutes. Add tortilla chips and mix.
4. Reduce heat to low and add egg mixture. Gently fold ingredients together with a spatula, turning as they cook slowly. When eggs are solid but still moist and shiny, fold in cheese and cilantro. Serve immediately, with pico de gallo.

30 minutes