MEXICAN SCRAMBLED EGGS WITH TORTILLAS
Prep: 3 minutes Cook: 4 to 6 minutes Serves: 4

Thrifty Mexican cooks call this dish migas, and they prepare it as a tasty way to use day-old tortillas. I like the dish so much that I seldom wait for the tortillas to age! For an even quicker version, use crumbled corn tortilla .chips.

11/2 tablespoons butter or canola oil
4 corn tortillas, cut into 1/2-inch strips
10 eggs
1/2 cup shredded Monterey Jack cheese
1/3 cup medium-hot salsa
1/z teaspoon salt

1. In a large nonstick skillet, melt butter over medium-high heat. Add
tortilla strips and cook until crisp, 3 to 4 minutes.

2. In a mixing bowl, beat eggs until blended. Add cheese, salsa, and salt and whisk to blend.

3. Add eggs to skillet and reduce heat to low. Stir constantly with a wooden spatula until eggs form soft curds, 1 to 2 minutes.


365 Great 20-Minute Recipes


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