Marquee Migas Recipe from Chef Tre Wilcox | Tasting Table
Prep Time:
Cook Time:
10 minutes
Servings:
2 servings
Ingredients
  • Vegetable oil
  • 2 red or yellow corn tortillas
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped red bell pepper (about ½ medium pepper)
  • 1 poblano pepper, chopped
  • ½ medium red onion, chopped
  • ½ medium tomato, chopped
  • 1 tablespoon cilantro, finely chopped
  • 8 large eggs
  • Salt and freshly ground black pepper
Directions
  1. In a medium saucepan, add enough vegetable oil to come two inches up the side of the pan. Set the pan over medium-high heat and bring the oil to 350°. Once hot, add one tortilla and fry until crispy, about 2 minutes. Drain on paper towels and repeat with the second tortilla. When the tortillas are cooled slightly, cut them into bite-size pieces and set aside.
  2. In a medium skillet set over medium heat, melt the butter. Add the red pepper, poblano and onion and cook until the vegetables have softened, about 4 minutes. Stir in the tomato, cilantro and reserved tortilla pieces.
  3. In a medium bowl, beat the eggs and season with salt and pepper.
  4. Add the eggs to the vegetables and tortilla and scramble until the eggs are done, about 5 minutes. Serve immediately.