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Gluten-Free Migas

  • Prep 20 min
  • Total 35 min
  • Ingredients 7
  • Servings 2

Ingredients

5
corn tortillas
1/4
cup vegetable oil
1/4
cup onion, diced
2
eggs
1/2
cup grated jack cheese

Garnishes:

Sour cream
Cilantro

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can add any vegetable to this dish to make it heartier.

My grandfather and my family are from Chihuahua, Mexico. They eventually moved to the city of El Paso, Texas, as many people did during the early 1930s. I love hearing the wild stories of his childhood; how they earned money and what they did for entertainment. Mostly, though, I like to hear about what they ate. They were very poor so they had to get very creative with what they had. A lot of times, my grandmother would mix American ingredients and traditional Mexican foods. This melding of culinary cultures is part of what is now called Tex-Mex food, and my grandfather is an expert at preparing it. One of my favorite Tex-Mex foods is the well-known dish, migas. It resembles chilaquiles, except migas are kid-friendly because they don't have any chiles. It’s very easy to prepare: scrambled eggs, mixed with strips of tortillas, diced onions, and lots of cheese. I bet at the time they had no idea they were making a gluten-free dish as well! There are different ways to prepare migas, depending on the country. In Mexico City, migas are basically a soup. Migas from Spain, however, are served as tapas and are made mainly of bread and served as a side-dish for pork ribs. Give this Tex-Mex recipe a try!

You can serve this recipe with a side of beans.

Directions

  • 1 Cut or tear tortillas into pieces. I usually cut mine into triangles.
  • 2 In a large frying pan over a medium flame, add oil and allow to get hot.
  • 3 Add tortilla pieces and fry until crisp, about 5 minutes. You want the tortillas to be as crisp as chips.
  • 4 Remove tortilla chips from oil and drain on a plate lined with paper towels.
  • 5 Remove most of the remaining oil from the pan, leaving about 1/2 teaspoon in it.
  • 6 Sauté onions in the oil and cook for about 3 minutes.
  • 7 Add in tortilla chips and mix to combine.
  • 8 In a small bowl, whisk eggs and then pour them over the chips. Mix to combine, and cook until all eggs are cooked to your taste. I cook mine for about 5 to 6 minutes, mixing often.
  • 9 Top with grated cheese.
  • 10 Garnish with sour cream and cilantro.
  • 11 Serve and enjoy!

My grandfather and my family are from Chihuahua, Mexico. They eventually moved to the city of El Paso, Texas, as many people did during the early 1930s. I love hearing the wild stories of his childhood; how they earned money and what they did for entertainment. Mostly, though, I like to hear about what they ate. They were very poor so they had to get very creative with what they had. A lot of times, my grandmother would mix American ingredients and traditional Mexican foods. This melding of culinary cultures is part of what is now called Tex-Mex food, and my grandfather is an expert at preparing it. One of my favorite Tex-Mex foods is the well-known dish, migas. It resembles chilaquiles, except migas are kid-friendly because they don't have any chiles. It’s very easy to prepare: scrambled eggs, mixed with strips of tortillas, diced onions, and lots of cheese. I bet at the time they had no idea they were making a gluten-free dish as well! There are different ways to prepare migas, depending on the country. In Mexico City, migas are basically a soup. Migas from Spain, however, are served as tapas and are made mainly of bread and served as a side-dish for pork ribs. Give this Tex-Mex recipe a try!

Rate and Comment

Nicole Presley Nicole Presley
September 28, 2015

My grandfather and my family are from Chihuahua, Mexico. They eventually moved to the city of El Paso, Texas, as many people did during the early 1930s. I love hearing the wild stories of his childhood; how they earned money and what they did for entertainment. Mostly, though, I like to hear about what they ate. They were very poor so they had to get very creative with what they had. A lot of times, my grandmother would mix American ingredients and traditional Mexican foods. This melding of culinary cultures is part of what is now called Tex-Mex food, and my grandfather is an expert at preparing it. One of my favorite Tex-Mex foods is the well-known dish, migas. It resembles chilaquiles, except migas are kid-friendly because they don't have any chiles. It’s very easy to prepare: scrambled eggs, mixed with strips of tortillas, diced onions, and lots of cheese. I bet at the time they had no idea they were making a gluten-free dish as well! There are different ways to prepare migas, depending on the country. In Mexico City, migas are basically a soup. Migas from Spain, however, are served as tapas and are made mainly of bread and served as a side-dish for pork ribs. Give this Tex-Mex recipe a try!