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Breakfast Migas Tacos

  • Prep 15 min
  • Total 30 min
  • Servings 4

Make the most important taco of the day even better with avocado, red onion and eggs. MORE + LESS -

Ingredients

1/4
cup vegetable oil for frying
3
corn tortillas, cut into pieces
1
tablespoon olive oil
1/2
red onion, chopped
1
cup chopped tomato
6
eggs
Salt and pepper, to taste
1
or 2 canned Old El Paso™ whole green chiles, chopped
1/2
cup finely shredded Mexican cheese blend (2 oz)
1
package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas), warmed
1
avocado, peeled, pitted and sliced, if desired

Steps

Hide Images
  • 1
    In 8-inch heavy skillet, heat vegetable oil over high heat. Reduce heat to medium; fry tortilla pieces in hot oil 30 to 60 seconds or until crisp and golden. Drain on paper towels.
  • 2
    In 10-inch skillet, heat olive oil; add onion, and cook about 2 minutes or until translucent, stirring occasionally.
  • 3
    Add tomato and tortilla chips; cook 2 minutes.
  • 4
    Mix in eggs, salt, pepper and chiles; scramble, and when everything is perfectly combined, add cheese and let it melt.
  • 5
    Wrap the migas in warm flour tortillas; garnish with slivers of avocado slices.

Expert Tips

  • Migas also makes a delicious filling in burritos.
  • When working with chiles, wear plastic or rubber gloves. If your hands do touch the peppers, wash them well.

Nutrition Information

No nutrition information available for this recipe

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