Breakfast Migas Tacos
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(tm) whole green chiles, chopped
1/2 cup finely shredded Mexican cheese blend (2 oz)
1 package (11.5 oz) Old El Paso(tm) flour tortillas for burritos (8 tortillas), warmed
1 avocado, peeled, pitted and sliced, if desired
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.
In 10-inch skillet, heat olive oil; add onion, and cook about 2 minutes or until translucent, stirring occasionally.Add tomato and tortilla chips; cook 2 minutes.
Mix in eggs, salt, pepper and chiles; scramble, and when everything is perfectly combined, add cheese and let it melt.
Wrap the migas in warm flour tortillas; garnish with slivers of avocado slices.
serves 4 Expert
Tips Migas also makes a delicious filling in burritos.