I stumbled upon migas a few years ago when I was making Chili Rellenos and didn't think much of it as it seemed like a quick scramble of leftover bread.
However, after reading Unusual Chickens for the Exceptional Poultry Farmer by Kelly Jones with delightful and quirky illustrations by Katie Kath, I was inspired to make a version of migas myself.
Stale-old almost-stiff-as-a-board corn tortillas got a new life with some colorful peppers and jalapeños, plus chard ribbons.
Sometimes, there's eggs and cheese, plus a side of avocados. And, sometimes, I leave out the eggs and have just the crisped tortillas and veggies.
1 cup chopped colorful bell peppers
1 japapeño, chopped
½ cup red onions, chopped
1 cup chard, chopped into ribbons
½ tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
½ tsp cumin powder
1 tsp red pepper flakes
¼ tsp brown sugar
salt to taste
3 tablespoons of oil
4 to 6 corn tortillas, cut into bite-size squares
2 to 3 eggs, beaten (optional)
- Heat 2 Tbsp of oil in a shallow pan and crisp up the corn tortilla squares and keep handy
- Heat 1 Tbsp of oil in a separate pan and saute the veggies, adding the spices
- Add the beaten eggs, if using, with the veggies and scramble
- Toss in the crisped corn tortilla squares with the veggies and the eggs, serve warm