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August 13, 2007 / Tony


I love to make scrambled eggs with mexican spices and tortilla chips.  I like to call it chilaquile even if this is probably a misnomer.  (See the article about chilaquiles on Wikipedia.)  Here’s what I did:

Tony’s Misnamed Chilaquiles

3 eggs

1/8 cup milk

1/2 cup onion, 1/4″ dice

1 medium tomato, 1/4″ dice

1/2 tsp cumin

1/2 tsp chili powder

2 T cilantro, chopped

1/2 cup shredded cheddar cheese

2 cups tortilla chips (smaller, broken chips are great for this recipe)

 Salsa of your choice for topping

Heat a little oil in a non-stick skillet over medium heat.  Add the onion and cook until browned.  Throw in the tomato, cumin, and chili powder along with some kosher salt and pepper.  Cook for about a minute.  Mix the eggs and milk in a small bowl with a whisk and then add to the pan.  Cook, stirring occassionally until they are just about halfway cooked through.  Now, add 1/2 of the tortilla chips, the cilantro, and cheese.  Stir in and finish cooking the eggs.  To serve, divide the remaining chips between two plates and place 1/2 of the egg mixture over both.  Top with salsa.  Serve immediately.

Of course, this dish is ripe for improvisation.  Vary the cheese, spices, salsa, and the vegetables.  I luckily got to use corn and black bean salsa.  Here’s what mine looked like:


One Comment

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  1. Monica h / Jan 17 2009 11:16 pm

    They’re called Migas. We eat them quite often here in Texas.

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