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Migas

Ingredients

4 large eggs
2 tablespoons Pace® Tequila Lime Salsa
1 tablespoon butter
1 tablespoon olive oil
2 6-inch corn tortillas, torn into small pieces
¼ cup finely chopped white onion
2 tablespoons chopped green chiles
1 medium tomato, seeds and pulp removed, chopped
½ cup chopped avocado, sprinkled with a little lemon juice
2 teaspoons minced fresh cilantro
2/3 cup grated mild cheddar or Monterrey jack cheese, or combination of both
2 tablespoons minced garlic
Crema or sour cream

Directions

In a small bowl, lightly beat together the eggs, water and salsa, and set aside.

Warm the butter and olive oil in a heavy skillet. Add the tortilla pieces and sauté until softened. Add the chopped onion and garlic and sauté until it is transparent. Stir in the chopped green chiles.

Pour the egg mixture into the skillet, and “scramble” until eggs are done. Remove the skillet from heat, and sprinkle the chopped tomato, avocado, cilantro and cheese into the eggs, again stirring well.

Serve at once with warm flour tortillas. Garnish with additional salsa and crema or sour cream.

Chop the onion, green chiles, tomato, avocado and cilantro before you start the migas so they’ll be ready when you need them.

Optional: top eggs with Pace® Tequila Lime Salsa

In addition to the ingredients called for in this recipe, some additional possibilities for enhancing your migas are:

Crisply cooked and crumbled bacon
Chopped ham
Crumbled chorizo (browned before you add the eggs)
Cooked, shredded chicken or turkey
Grated or diced potato (sautéed until tender before adding the eggs)
Poblano chiles
Green bell pepper
Green onion
Cayenne pepper (a dash or so)
Tabasco sauce