Name: Sunny's Migas Verdes
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 8 large eggs; 3 tablespoons unsalted butter; 3 tablespoons vegetable oil; 4 corn tortillas, sliced into 1/2-inch-wide strips, then cut into 2-inch-long pieces; One 4-ounce can green chiles, drained; 1/2 cup chopped Vidalia or other sweet onion; Kosher salt and freshly ground black pepper; 3 tablespoons salsa verde; 1/2 cup shredded pepper jack cheese; 1 avocado, diced; 2 tablespoons chopped fresh cilantro; 3 scallions, sliced; 1/4 cup Mexican crema

Directions

In a large bowl, whisk the eggs vigorously. Set aside.
Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until golden and crispy, 2 to 3 minutes. Add the chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.
Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, 2 to 3 minutes. Remove from the heat and stir in the salsa verde.
Serve topped with the cheese. Garnish with the avocado, cilantro, scallions and a drizzle of crema.

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Sunny's Migas Verdes

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