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Categories: Breakfasts, Vegetarian

New Mex migas

New Mex migas
Kirk McKoy / Los Angeles Times

Christmas breakfasts are meals of tradition in my family. Dinner, the rest of them pretty much let me play around however I want. But breakfast has to follow a certain script. Still, there are traditions, and then there are traditions. ... Read more

Total time: 20 minutes | Serves 4 to 6
Note: Out of season, New Mexico chiles can generally be found in containers within the frozen section of well-stocked supermarkets.
  • 2 tablespoons butter
  • 1/3 cup chopped green onion (green parts only)
  • 1/4 to 1/2 cup chopped roasted and peeled green chile, or fresh salsa
  • 8 eggs, beaten until smooth
  • Salt
  • 4 ounces (about 2 3/4 cups) tortilla chips, preferably stale
  • 1/2 cup grated cotija cheese, divided
  • 1/2 cup cooked black beans
  • 1/4 cup Mexican sour cream, plus more to taste
  • 1/4 cup coarsely chopped cilantro

Step 11. Melt the butter over medium heat in a large nonstick skillet. Add the green onions and cook until they wilt slightly, 1 to 2 minutes. Add the green chile and cook until fragrant, another minute or two.

Step 22. Add the beaten eggs and let sit until they just begin to set, about 1 minute. Salt lightly, sprinkle the tortilla chips over top of the eggs and stir, folding the unset egg over the chips. Cook quickly (to keep the chips from softening), stirring until the eggs are almost set, then stir in half of the cotija cheese.

Step 33. When the eggs are set to your taste, an additional 2 to 3 minutes, divide the mixture evenly among 4 to 6 heated plates, or serve it family style on a large platter. Spoon over the black beans, then the remaining cheese, sour cream and the cilantro. Serve immediately.

Each of 6 servings:
Calories 296; Protein 14 grams; Carbohydrates 17 grams; Fiber 3 grams; Fat 19 grams; Saturated fat 8 grams; Cholesterol 271 mg; Sugar 1 gram; Sodium 287 mg.
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