Ingredients
Scale
- 1/4 cup or 59.15 ml of Canola oil
- 1/2 chopped onion
- 1 tomato, diced
- 1 serrano or jalapeño pepper, chopped
- 5 corn tortillas
- 6 eggs
- Salt and pepper to taste
- Queso fresco or queso cotija, about 1/2 cup or 118.3 ml or more
Instructions
- In a heavy skillet, heat half of the oil.
- Sweat the onions, tomato and pepper and set aside when done (about 10 minutes).
- Cut 5 tortillas into triangles.
- Add the rest of the oil to the skillet and, when hot, fry the tortillas.
- Remove the tortillas with a slotted spoon/spatula and drain on a paper towel.
- Heat the oven to 350 degrees.
- Return the tortillas to skillet, layering the bottom with them.
- Add tomato mixture and another “layer” of tortillas.
- Whisk the eggs and add to the skillet, allowing them to cook.
- Add salt and pepper to taste.
- When the eggs are cooked halfway through, remove from the burner.
- Add the desired amount of cheese and place skillet in the oven.
- The chila-migas are ready when the cheese is melted and the eggs are cooked through.
- Serve with slices of avocado, red or green salsa, and garnish with chiles.
- Prep Time: 20 mins
- Cook Time: 20 mins