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Tee's Spin on San Antonio Migas

Hey y’all, how was everyone’s Thanksgiving?? Mine was wonderful! I cooked for 2 days, my daughter's boyfriend got a little drunk and I finally met my amazing sister after 25 years … you know... the typical family get-together, LOL. Really though, my house was filled with great friends and family, delicious food and most importantly love and laughter. It’s been busy around here, we had our Saturday doubles, and of course our Tuesday night takeout. This weeks TNT was one of my most favourite meals; oxtail, rice and beans, coleslaw and streusel coffee cake- YUM! Do you guys cook oxtail? How do you cook it? I cook mine on the stove for at least 4 hours, my dad always tells me to use a pressure cooker, but I have yet to try it that way, I’m stuck in my ways haha.

One of this week’s blog meals was San Antonio migas, now I love migas anyway I can get them. The crunchy fried tortillas and soft scrambled eggs are just such a perfect match. The lovely thing about migas is you can make them to suit your taste … different peppers or cheeses, add your favourite veggies or omit all of that and just go back to basics; eggs, tortillas, green chillies and cheese.

I really enjoyed this recipe, and of course, I topped mine with hot sauce, I would definitely use this recipe again. Depending on my mood I may throw in some yellow peppers, chorizo, some mushrooms or top with finely sliced scallions. The tortilla strips fried in the butter-oil mixture is a wonderful thing and I would not skip this step, I’ve had migas where they just use tortilla chips and they get soggy. I made it for dinner, so I used more eggs then suggested, with 3 teenagers I knew I was going to need more lol. Next time I may even double the recipe. I would love to hear your feedback on this amazingly simple and delicious dish! Be sure to subscribe, your taste buds will thank you!



San Antonio Migas

Serves 4


8 large eggs

3 tablespoons unsalted butter

3 tablespoons vegetable oil

4 corn tortillas, sliced into ½ inch strips, then cut into 2-inch rectangles

½ cup chopped red bell pepper

1 4-ounce can green chillies, drained

½ cup chopped Vidalia or other sweet onion

Kosher salt and fresh ground black pepper

2 roma tomatoes, seeded and chopped

½ cup shredded pepper jack cheese


1. In a large bowl, whisk the eggs and 2 tablespoons water vigorously. Set aside.

2. Cook the tortilla strips: Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing until they are all golden and crispy.

3. Cook the vegetables: when the tortillas are crisp, add the bell pepper, chillies and onion to skillet. Season with a pinch of salt and few grinds of pepper. Cook until tender, about 5 minutes.

4. Add the eggs to the pan, season with salt and reduce the heat to medium-low. Cook, stirring to scramble and combine until most of the mixture is cooked out, then remove from the heat. stir in the tomatoes. Serve topped with cheese.

Recipe credit: Food Network Magazine September 2013

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