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    Home / Recipes

    Migas

    Sep 14, 2013 · Leave a Comment

    Migas

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    • Yield Seves 6
    • |
    • Prep Time 15 minutes prep, 15 minutes cooking
    •  

    Ingredients

    • 4 whole Gluten Free Corn Tortillas
    • 1 whole Jalapeno, Seeds And Membranes Removed, Finely Diced
    • 4 whole Plum Tomatoes, Roughly Chopped
    • 1 whole Green Pepper, Roughly Chopped
    • 1 whole Red Bell Pepper, Roughly Chopped
    • 1 whole Medium Onion, Chopped
    • 12 whole Large Eggs
    • 1 cups Cotija Cheese, Grated (may Use Cheddar, Monterey Jack, Etc.)
    • ⅓ cup Cilantro, Chopped
    • 1 Tablespoon Butter
    • 1 Tablespoon Olive Oil
    • ¼ cup Half-and-half

    Directions

    In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.

    In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and set aside.

    In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine.

    Reduce heat to low.

    When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese and chopped cilantro, and stir to combine. Serve with black beans and iced coffee.

    Delicioso!

    Recipe Credit: The Pioneer Woman

    « Peach & Lemon-Thyme Panna Cotta
    BBQ Pickle Chips »

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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