Quick Texas Migas

Ingredients

• Corn Tortillas 4 count
• Large Eggs 4 count
• Salsa 0.5 cup
• Cheddar Cheese 0.5 cup
• Small Onion 0.25 count
• Jalapeño 0.5 count
• Cooking Oil 2 tbsp
• Salt 0.25 tsp
• Black Pepper 0.125 tsp
• Fresh Cilantro 2 tbsp
• Avocado 0.5 count

How to Cook

1. Slice corn tortillas into thin strips (about 1/4 inch wide). Finely dice the onion and mince the jalapeño (if using, remove seeds for less heat). Whisk eggs in a bowl with salt and pepper.
2. Heat cooking oil in a large skillet over medium-high heat. Add tortilla strips and cook, stirring occasionally, until crispy and golden brown.
3. Remove crispy tortilla strips from the skillet and set aside on a paper towel-lined plate to drain. Reduce heat to medium.
4. Add diced onion and minced jalapeño (if using) to the same skillet. Sauté until softened.
5. Pour the whisked eggs into the skillet with the onions. Scramble the eggs, stirring gently until they are almost set but still slightly moist.
6. Add the crispy tortilla strips and shredded cheese to the scrambled eggs. Stir gently until the cheese is melted and the ingredients are well combined.
7. Divide the migas between two plates. Top generously with salsa, chopped cilantro, and sliced avocado. Serve immediately.