Migas Breakfast Skillet with Queso Fresco

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Tex-mex · 25 min · vegetarian

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Ingredients

• 4 eggs
• 3 corn tortillas
• 1 white onion
• 1 jalapeno
• 1 roma tomatoes
• 2 oz queso fresco, crumbled
• 1 1/2 oz shredded Monterey Jack
• 1 1/2 tbsp neutral oil
• 1 bunch cilantro
• 2 flour tortillas

Method (tap to check — screen stays awake)

1. Cut the corn tortillas into 1/2-inch strips and fry them in the oil in a 12-inch skillet over medium-high, stirring, 4 to 5 minutes until they are crisp and lightly golden. Frying them first is the whole dish: strips stirred in soft go to paste.
2. Add the diced onion and jalapeno and cook 3 minutes, then the diced tomatoes and 3/4 tsp salt, and cook 2 minutes more until the tomato loses its raw edge.
3. Beat the eggs with 2 tbsp water and pour them in. Turn the heat to medium-low and push the eggs slowly from the edge to the middle with a spatula, 3 to 4 minutes, stopping while they still look slightly wet — they carry on cooking in the pan.
4. Take the pan off the heat, scatter over the Jack, and let it melt in the residual heat for a minute.
5. Warm the flour tortillas in a dry pan 20 seconds a side.
6. Top the skillet with queso fresco and cilantro and serve with the tortillas for building tacos at the table.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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