I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Monday, January 4, 2016

Migas (Mexican Eggs)

2 tsp. olive oil
6 small corn tortillas, cut in strips (or use a cup of tortilla chips)
½ small diced onion (or more)
1 or 2 raw jalapeno peppers, seeded and diced
2 plum tomatoes, diced (or more)
6 eggs, beaten
1 cup shredded Monterey Jack or Mexican blend cheese
Salt & pepper

Fry tortillas in a large nonstick frying pan until they are lightly golden but not crispy. Add onion and peppers and saute for 2 minutes. Stir in tomatoes and cook for 2 more minutes. Season the eggs to taste. Add beaten eggs and cook until eggs are almost set, stirring occasionally. Spread cheese on top of the eggs and cover the pan. Cook until cheese is melted. Serve with warm tortillas (optional) and salsa. Serves 4 to 6.
at
Labels:

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)