Monday, September 9, 2013

Tex-Mex Migas

So, its meatless Monday again. I don't know if its the back to school blahs, coming off a cold, or just a plain ole funk, but trying to find a new recipe that I'm excited to try, and isn't too taxing for my tired and/or lazy self is pretty impossible.  It is a testament to my laziness that Im not looking on my computer and that I prefer browsing on the couch with my phone, my boards on Pinterest, in which I pin every thing from yum, to dear God I bet that is horrible but I can't resist pinning it because I have to know is it that bad?!  (Like the tater tot sliders I just pinned. I know. WTH was I thinking. I don't care for 1) tater tots 2) processed food & 3) a carb on carb sandwich. however I pinned it because, like a deep fried Twinkie, I'm intrigued.  But I ramble on. (Pause here and sing with me as drift off in to Led Zepplin:)  This was on my meatless board, I had most of the ingredients and it looked fast and easy.  I loved it. The boy seemed to like the retried beans a bit better but still ate with no complaints so he must have liked it.  It was fast and easy (like all "breakfast for dinner" recipes). If you wanted to be uber lazy, I bet salsa would work in place of the chopped veggies. It couldn't taste as fresh, and I don't think I would like it as much, but it will work.



Tex-Mex Migas
2 Servings

4 eggs
Splash whole milk
2 -3 tablespoons vegetable oil
2 corn tortillas cut in half and into strips
Kosher salt
1/4 yellow onion, diced
1/2 red bell pepper, diced
1/2 jalapeno seeds and ribs removed, diced
1 large tomato seeded and diced
1/4 Cup Monterey Jack cheese, shredded
1 Clove Garlic Minced

In a medium bowl, whisk together eggs and milk until well combined. Add
in the cheese.  Heat oil in a small skillet over medium-high heat. Cook
tortilla pieces in sizzling oil, 3-4 minutes, until they begin to crisp
and lightly brown. Remove tortilla strips to paper towel and dust with
salt. Turn the flame down to medium and saute onion, peppers, and tomato
until the vegetables begin to soften. Season with salt. Add garlic and
cook 30-45 seconds.  Add egg mixture to the pan and let it set, about 1
minute. Gently fold in tortillas and turn off the heat. Serve with
refried beans, sour cream, diced avocado, and your favorite hot sauce.~


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