4.13.17 Poblano and Smoked Cheddar Migas
As you have no doubt realized if you read about our recent trip to Austin, there was no shortage of beer drinking or barbecue consumption. But one thing I neglected to mention was the amount of places I saw serving migas while we were there. In fact, my mum even made us migas for breakfast one morning, re-affirming what I already know to be true: migas are the kind of thing we should all be eating more often.
At its core, migas (or at least the Tex-Mex version I’m most familiar with) is eggs scrambled with pieces of corn tortillas, but from there, the variations are endless. My versions usually make do with whatever odds and ends I can find in the fridge. Thanks to our egg CSA, we’re always well supplied with eggs, and there’s usually a package of (typically somewhat stale) corn tortillas hanging out somewhere in the fridge. And I’m pretty sure if we ever ran out of cheese, we would cease to exist. We nearly always have peppers, or tomatoes, or onions on hand, but in a pinch I’ve used jarred salsa. And when the finished product graces our dinner table, it’s always met with a chorus of “why don’t we make this more often?”
Because honestly, for all its deliciousness, there’s nothing fussy or difficult about making migas. If you can chop, stir, and scramble, you’ve got this dinner (or breakfast, or lunch, or middle of the night snack) in the bag. Why can’t everything be this easy?
Poblano and Smoked Cheddar Migas
Serves 3
- 1 Tbsp olive oil
- ½ medium onion, chopped
- 2 garlic cloves, minced
- 1 poblano pepper, seeded and chopped
- 1 jalapeno pepper, seeded and chopped
- 2 small tomatoes, chopped
- 1 tsp ancho chile powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp cayenne pepper
- 2 tsp apple cider vinegar
- 4 corn tortillas, cut into strips
- 4 eggs, beaten
- ¼ cup cilantro + more for serving
- 1 cup shredded smoked cheddar cheese
- Diced avocado and hot sauce for serving
1. Heat oil in a cast iron skillet over medium heat. Add the onion and garlic and cook until just beginning to soften, about 3 minutes.
2. Add the peppers and tomatoes to the skillet, along with the chile powder, paprika, cumin, salt, cayenne pepper, and apple cider vinegar. Cook, stirring occasionally, until vegetables are very soft and mixture is almost sauce-like, about 5-7 minutes. Stir in the tortilla strips until just coated with the vegetable mixture.
3. Reduce heat to low and add the beaten eggs and cilantro to the pan. Continue to cook, stirring frequently until the eggs are creamy but starting to set, about 3-4 minutes. Stir in the cheese until it’s just melted, and serve immediately topped with more cilantro, diced avocado, and hot sauce.
