Tex Mex Migas

By Leite's Culinaria

Ingredients

3 to 4 large eggs
Salt and freshly ground black pepper
4 cups (3 ounces) tortilla chips* (lightly crushed)
1/2 cup store-bought or homemade pico de gallo (drained)
2 scallions (sliced)
2 tablespoons (1 oz) unsalted butter
1 cup (3 oz) shredded Monterey Jack cheese
1/2 cup crumbled cotija cheese
Handful fresh cilantro leaves
1 avocado (peeled and sliced)
Hot sauce (optional)

Prep Time20mins
Cook Time10mins
Servings2

Instructions

Make the migas

In a medium bowl, beat the eggs, seasoning with salt and pepper, until fully mixed. Stir in the crushed tortilla chips, pico de gallo, and scallions.

In a non-stick skillet over medium heat, melt the butter. Once butter is melted and foamy, use a flexible spatula to stir in the egg mixture.

Cook, stirring frequently for 2 minutes, then stir in the Monterey Jack cheese. Cook until the cheese has melted and the eggs are no longer runny, about 4 minutes more.