Green Chile Migas: a cheesy, crispy, just-a-little-spicy skillet of breakfast heaven!
You’ve had one of those weeks. One of those weeks when a day job turns into a day-and-night job. Where the weekend is just as busy as the weekdays. Where all you want are your pajamas and a trashy TV show and a hot plate of comfort food.
Me time? How about…
That was me last week. Ross was out of town for his job, while I was at the office until midnight, and the entire household was quite grumpy. Even Delilah’s caterwauling sounded more plaintive than usual. When Sunday rolled around, I knew what I had to do. I had to have green chile migas. There was literally no other option. And boy did they hit a comfort-food-shaped spot.
I’ve lost track of how far migas has progressed across the US. You can get it throughout the South, with a special connection to Austin (which isn’t as great as Houston, but has some darn good Tex-Mex). But I’m not quite sure if a reader in Boston will be familiar. Oh hey Boston, what’s up? Whatcha think of migas?
If you’re NOT familiar, migas is basically a skillet full of eggs, peppers, onion, salsa, cheese, and…this is key…crispy tortilla strips. It’s like breakfast nachos, except all mixed together and served hot and guaranteed to cure your every woe.
In this extra-special version, I use green chiles to make it even more delicious, if such a thing is possible. Since it’s hatch chile season here, I opted to use those in the dish. Hatch chiles are bright and flavorful, with a bit of spiciness near the seeds. But you can use any green chile you prefer and can find in your grocery store. Poblano will be nice and mild, or mix in some jalapenos for a little more kick. A homemade salsa verde is welcome, but a jar will work just dandy if you’re short on time. (You can also use red chiles. I know it’s directly contradictory to the name of the recipe, but we’re friendly in the South! We won’t tell.)
The easiest and most obvious way to eat green chile migas?
With your mouth.
With a fork.
But if you want to get a little crazy, you can also throw the migas in a tortilla, add a dollop of black or refried beans, and just GO. TO. TOWN. The crispy tortilla strips inside a soft, fresh tortilla are, well, carb heaven to say the least. The cheese doesn’t hurt either.
Next time you’re having a rough day, week, month, whatever, take a deep breath and enjoy some migas time. Your heart – and stomach! – will say thanks, y’all!
- 4 corn tortillas
- Dollop of vegetable oil
- 2-3 green onions, chopped
- ¼ cup chopped white onion
- ¼ cup chopped green chile - try hatch, poblano, or jalapeno
- 8 eggs
- ¼ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup shredded cheese - try pepperjack, monterey jack, or cheddar
- ¼ cup crumbled queso fresco
- ¼ cup chopped cilantro
- 1 cup salsa verde
- Additional chile peppers and green onion for garnish if desired
- Heat the vegetable oil in a large cast iron skillet until hot but not smoking.
- Cut tortillas in half, and then cut into strips. Fry the tortillas strips in the oil, turning once, until just slightly browned (3-5 minutes total). Set the strips on a paper towel to drain.
- Leave the oil in the pan, and add the onion and chiles. Fry until slightly softened, about five minutes.
- Meanwhile, whisk together the egg, milk, salt, and pepper. Pour the egg mixture into the skillet, and add the tortilla strips. Let the egg cook until slightly set, then scramble gently, scraping the bottom of the pan.
- Top scrambled eggs with cheese and let melt. Add queso fresco, cilantro, salsa, and additional chile peppers and green onion right before serving.
Adapted from Homesick Texan.