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Migas--a dish of eggs scrambled with torn-up corn tortillas--was created as a way to use up stale tortillas. So if you have some sitting around, use those and skip the toasting instructions in Step 1.

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Recipe Summary

total:
20 mins
Servings:
2

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Place tortilla strips on a baking sheet and bake until lightly crisped, about 5 minutes.

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  • Whisk eggs, egg whites and salsa in a medium bowl. Heat oil in a large nonstick skillet over medium heat. Add onion, jalapeno, chorizo and the toasted tortillas; cook, stirring frequently, until the onion is softened, 2 to 3 minutes. Add the egg mixture, reduce heat to medium-low and cook, stirring occasionally, until the eggs are set, about 2 minutes. Add tomato and cook, stirring, until heated through, about 1 minute. Remove from the heat and stir in cheese.

Tips

Note: Chorizo, a spicy pork sausage seasoned with paprika and chili, is originally from Spain and is often used in Mexican cooking. Chorizo can be made with raw or smoked, ground or chopped pork. Chorizo is available at well-stocked supermarkets, specialty food stores or online at tienda.com.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

361 calories; protein 22g; carbohydrates 28.4g; dietary fiber 4.3g; sugars 4.2g; fat 17.8g; saturated fat 5.7g; cholesterol 207.7mg; vitamin a iu 888.3IU; vitamin c 19.4mg; folate 44.1mcg; calcium 141.1mg; iron 2.1mg; magnesium 60.1mg; potassium 525.8mg; sodium 594.9mg; thiamin 0.2mg.
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