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Eggs Scrambled with Tortillas, Beans and Salsa

Source: Casual Cuisines of the World - Country Inn
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Active Time:  15 Minutes
Total Time:  20 Minutes
  Serves 4
Favored at inns throughout the American Southwest, this preparation, known as migas, contains the robust flavors common to Mexican cooking. Accompany the eggs with a chilled glass of freshly squeezed orange juice, infusing it with prickly pear juice for a genuine taste of the region’s charming inns. All of the ingredients can be easily obtained at Latin food markets.
RECIPE INGREDIENTS
1 fresh poblano chili pepper
3 corn tortillas, each 6 inches in diameter
6 tablespoons corn oil
1 cup refried beans
8 flour tortillas, each 8 inches in diameter
1/2 cup chopped white onion
1 fresh jalapeno chili pepper, seeded and finely diced
2 teaspoons chopped fresh cilantro, plus sprigs for garnish
8 eggs, beaten
3/4 teaspoon salt
1 cup shredded monterey jack cheese
Fresh cilantro sprigs
1 cup bottled salsa
Eggs Scrambled with Tortillas, Beans and Salsa Recipe at Cooking.com
DIRECTIONS
Preheat a broiler. Place the poblano chili on a pan and place under the broiler. Broil, turning as necessary, until charred on all sides. Remove from the broiler and let cool for 5 minutes, then remove the charred skin by peeling it away while holding the chili under cold running water. Cut into small strips.


Stack the corn tortillas and cut them in half. Cut the halves into narrow triangular strips. In a nonstick frying pan over medium heat, warm the corn oil. Add the tortilla pieces and saute until slightly crisp, about 30 seconds. Using tongs or a slotted spoon, transfer to paper towels to drain. Reserve the pan and oil.


In a small saucepan over medium heat, reheat the refried beans; keep warm.


In a clean frying pan over medium heat, toast the flour tortillas until lightly browned on both sides; keep warm.


In the frying pan used for the corn tortillas over medium heat, saute the onion in the residual oil until just tender, about 3 minutes. Add the corn tortilla strips, poblano, jalapeno and chopped cilantro. Sauté briefly, then add the beaten eggs and the salt and stir with a wooden spoon for 10 seconds. Add 1/2 cup of the cheese and continue to stir until the eggs are just set yet still tender and moist, 15-20 seconds longer.


Divide the eggs evenly among warmed individual plates. Place a spoonful of the refried beans alongside the eggs and sprinkle with the remaining 1/2 cup cheese. Garnish with the cilantro sprigs and serve with the salsa and flour tortillas.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 882
Fat. Total: 48g
Fiber: 9g
Carbohydrates, Total: 80g
Sodium: 1591mg
% Cal. from Fat: 49%
Cholesterol: 455mg
Protein: 33g
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