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Breakfast Migas Tacos

  • Prep 15 min
  • Total 30 min
  • Servings 4
  • Pinterest
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Make the most important taco of the day even better with avocado, red onion and eggs. MORE + LESS -

Yvette Marquez
September 17, 2014

Ingredients

1/4
cup vegetable oil for frying
3
corn tortillas, cut into pieces
1
tablespoon olive oil
1/2
red onion, chopped
1
cup chopped tomato
6
eggs
Salt and pepper, to taste
1
or 2 canned Old El Paso™ whole green chiles, chopped
1/2
cup finely shredded Mexican cheese blend (2 oz)
1
package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas), warmed
1
avocado, peeled, pitted and sliced, if desired

Steps

Hide Images
  • 1
    In 8-inch heavy skillet, heat vegetable oil over high heat. Reduce heat to medium; fry tortilla pieces in hot oil 30 to 60 seconds or until crisp and golden. Drain on paper towels.
  • 2
    In 10-inch skillet, heat olive oil; add onion, and cook about 2 minutes or until translucent, stirring occasionally.
  • 3
    Add tomato and tortilla chips; cook 2 minutes.
  • 4
    Mix in eggs, salt, pepper and chiles; scramble, and when everything is perfectly combined, add cheese and let it melt.
  • 5
    Wrap the migas in warm flour tortillas; garnish with slivers of avocado slices.

Expert Tips

Migas also makes a delicious filling in burritos.

When working with chiles, wear plastic or rubber gloves. If your hands do touch the peppers, wash them well.

Nutrition Information

No nutrition information available for this recipe

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