Migas

Yield: 1 Servings

Measure Ingredient
8 \N Corn tortillas, cut into wedges
12 \N Eggs, slightly beaten
8 \N Bacon slices
4 \N Green onions, sliced thin, including tops
12 \N Cherry tomatoes, cut in halves
2 \N Fresh jalapenos, sliced thin, with seeds removed
1 cup Shredded cheddar cheese

In return, here is a well-known breakfast recipe from San Antonio (oops, don't know if it's kosher). It's from a really nice cookbook called Celebrate San Antonio:

In a skillet, brown bacon, remove from pan and cut in small bits and set aside. Fry tortilla wedges in bacon fat or corn oil until slightly crisp ~- about 30 seconds. (Note from Lyn -- when I make this, I use scissors to cut the tortillas into very very thin strips -- then I usually eat most of them as I am frying them <g>). Add remaining ingredients and bacon all at once. Scramble until eggs are firm. Serve with flour tortillas and refried beans.

Posted to FOODWINE Digest 16 November 96 Date: Sun, 17 Nov 1996 06:03:35 -0600 From: Lyn Belisle <belisle@...>

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