Cheesy Tex-Mex Migas
- Level: Easy
- Yield: SERVES: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 430
- Total Fat
- 26
- Saturated Fat
- 9
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 17
- Cholesterol
- 277
- Sodium
- 399
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
2 tablespoons unsalted butter
1 poblano chile pepper, seeded and diced
1 bunch scallions, sliced
1 red jalapeno pepper, halved, seeded and thinly sliced
1/2 cup fresh corn kernels
Kosher salt
8 large eggs
4 cups tortilla chips, slightly crushed
1 cup shredded cheddar cheese (about 4 ounces)
1/4 cup fresh cilantro, torn, plus more for topping
Diced avocado, sour cream and pico de gallo, for topping
Directions
- Melt the butter in a 10-inch cast-iron skillet over medium-high heat. Add the poblano, scallions and jalapeno; cook, stirring occasionally, until slightly softened, 1 to 2 minutes. Add the corn and 3/4 teaspoon salt; cook, stirring occasionally, until the vegetables are soft, about 2 more minutes.
- Whisk the eggs with 1/4 cup water and 1/2 teaspoon salt in a large bowl. Add the eggs to the skillet and cook, stirring constantly with a rubber spatula to form large curds, until the eggs are softly scrambled, about 2 minutes. Add the tortilla chips, 3/4 cup cheese and the cilantro to the skillet; cook, stirring, until well combined, 1 to 2 more minutes.
- Sprinkle the scramble with the remaining 1/4 cup cheese and top with avocado, sour cream, pico de gallo and more cilantro.