Migas / Chilaquiles

My Venture into Leftovers
As promised several days ago, this will be my last post with Mexican food for a while. Yes, I'm sure you're all applauding right now.

Have you ever tried migas or chilaquiles? Some say migas and chilaquiles are the same food. Some argue they're not. Migas are typically made with eggs. Chilaquiles can be made with eggs but not always and may include other proteins such as chicken. Not wanting to jump into this debate, I use the word migas when I make the dish with eggs and use chilaquiles when I use other proteins. If you are a migas or chilaquiles culinary expert, feel free to chime in. Migas and chilaquiles are normally eaten for breakfast – but I have no problem fixing them for lunch or dinner.

Migas literally means "crumbs" in Spanish. It is the perfect way to use up leftovers – hence the reason I am topping the migas with the chili verde that I made a few days ago. I can honestly say that I have never made this dish the same way twice which is why it was difficult to post a recipe for it. I added some red onion this time but I often use scallions or yellow onions. Sometimes I use bell pepper and sometimes I use tomatoes. I have used both zucchini and squash. I've thrown in fresh spinach. I've used leftover black beans. Use whatever leftovers you have sitting in the fridge. Heck, throw in some leftover meatloaf! Well, maybe not meatloaf but you get my point.

Whether you call them migas or chilaquiles, make this dish. It's quick and easy. The "recipe" above serves 2 but you can easily double or triple it to feed a hungry family. Enjoy using up your leftovers!

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Migas / Chilaquiles
(Printable Version)

2 TBSP oil
2 corn tortillas, cut into strips or 1" pieces
1/3 cup chopped onions
1/3 cup chopped bell pepper
1 clove garlic, minced
1/3 cup salsa verde
1 TBSP butter
3 eggs, beaten
Salt and Pepper to taste
2 TBSP chopped cilantro (optional)
1/3 cup grated Monterrey jack, pepperjack, or cheddar cheese
Leftover Chili Verde (optional)
2 to 3 flour tortillas

Heat the oil over medium heat in a large skillet. When hot, add the corn tortillas in a single layer. Shallow fry the tortillas until brown then flip. Continue frying until the tortillas are brown and crispy. Drain on paper-towels. Set aside.

In the same pan, add the onions and cook a couple of minutes. Add the bell pepper and cook another couple of minutes. Add the garlic and cook 1 minute longer. Add the salsa verde and stir it until it hisses and spits at you. When hot, move the ingredients to one side of the pan. Add the butter to the other side of the pan and allow it to melt. To the melted butter, add the eggs, salt, and pepper and scramble until the eggs are almost done. Combine the onion mixture with the eggs. Quickly add the chopped cilantro, cheese, and the tortillas you fried earlier. Stir to combine. Pour into a bowl or plate and top with chili verde (if you have any) and serve with some warm tortillas.