Migas with Mexican chorizo, peppers, and crumbled cheese.
Ingredients
Scale
Measurement units
- 4 whole eggs
- 3 whole corn tortilla strips
- 4 oz Mexican chorizo
- ½ cup bell pepper, diced
- ¼ cup queso fresco
- 2 tbsp cilantro
Ingredients
Scale
Measurement units
- 4 whole eggs
- 3 whole corn tortilla strips
- 4 oz Mexican chorizo
- ½ cup bell pepper, diced
- ¼ cup queso fresco
- 2 tbsp cilantro
Instructions
Cook the chorizo
Crumble 6 oz Mexican chorizo into a skillet. Cook over medium heat (325-350°F surface) until browned, about 6 minutes.
Ingredients
- corn tortillas (6 small)
- chorizo (4 oz)
Toss with chips
Add 4 corn tortillas (cut into strips) to the chorizo. Fry until tortilla strips are slightly crispy, about 3 minutes.
Ingredients
- eggs (6 large)
- bell pepper (1 whole)
Scramble the eggs
Pour 6 beaten eggs over mixture. Scramble together until eggs are just set but still creamy.
Ingredients
- queso fresco (½ cup)
- cilantro (¼ cup)
Add the fresh herbs
Top with queso fresco, cilantro, and salsa. Serve immediately.
Before you cook
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