8 eggs 1/4 cup of milk or half-and-half
1/3 cup peanut oil
4 corn tortillas cut into strips
1/2 cup onion, diced
4 jalapeno peppers, diced
1 cup shredded cheese (such as Longhorn cheddar or Monterey Jack)
1-2 cups salsa
1 cup cilantro
salt and pepper to taste

  1. In a bowl, whisk eggs together with milk. Add a dash of salt and pepper.
  2. In a large iron skillet, heat up peanut oil on medium-high, and place tortilla strips into skillet, cooking for about 3 minutes, turning once. Remove the tortilla strips with a slotted spoon to a paper-towel-lined plate. Drain the oil from the skillet leaving 2 tablespoons in the skillet.
  3. Add onions and jalapenos to the pan, and cook for a couple of minutes.
  4. Add egg mixture and tortilla strips to the skillet and let eggs sit for about one minute or set on the bottom and then gently stir.
  5. Sprinkle cheese on top of eggs and continue to cook until melted.
  6. Add salt and pepper to taste and top eggs with salsa and cilantro.
  7. Serve with refried beans and flour tortillas.
Chef: Bright, tortillas soft and cooked all the way through, eggs nice, could cook onion and tomato more. The potatoes were nicely seasoned and crisp outside with soft inside.

Personal/Team: i thought the garnish was too large for the tacos, but overall meal was very good.

Lessons Learned: Our migas recipe came from a blog "Homesick Texan" and the writer clearly describes the joy of migas here.