Migas with Crispy Tortilla Strips

Ingredients

• 6 tablespoons vegetable oil
• 6 corn tortillas, cut into 1/4-inch strips
• 8 large eggs
• 2 tablespoons milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1 jalapeño, seeded and diced
• 1/2 cup white onion, diced
• 2 cloves garlic, minced
• 3/4 cup pico de gallo
• 1 cup shredded Monterey Jack cheese
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced, for serving
• 1 lime, cut into wedges, for serving

Method

1. 1

   Heat the vegetable oil in a 9-inch skillet over medium-high heat until shimmering.

   2:00 · Heat oil
2. 2

   Add the tortilla strips and fry, stirring occasionally, until crisp and golden brown, about 4 minutes.

   4:00 · Fry tortilla strips
3. 3

   Transfer the tortilla strips to a paper towel-lined plate to drain, leaving about 2 tablespoons of oil in the skillet.

4. 4

   In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.

5. 5

   Add the jalapeño and onion to the skillet and cook over medium heat, stirring often, until softened, about 4 minutes.

   4:00 · Soften onion and jalapeño
6. 6

   Add the garlic and cook, stirring, until fragrant, about 30 seconds.

   0:30 · Cook garlic
7. 7

   Pour in the egg mixture and let it set slightly around the edges for a few seconds, then gently scramble with a spatula, pulling the eggs from the edges toward the center.

8. 8

   When the eggs are mostly set but still slightly wet, fold in the fried tortilla strips and pico de gallo.

9. 9

   Sprinkle the shredded cheese over the eggs and continue cooking, stirring gently, until the eggs are just set and the cheese is melted, about 2 minutes.

   2:00 · Finish eggs with cheese
10. 10

    Remove from heat, sprinkle with cilantro, and serve immediately with avocado slices and lime wedges.