Skillet Migas with Melted Monterey Jack
Scrambled eggs folded through crisped corn tortilla strips, blistered jalapeño, and melted cheese — built to use up tortillas that have gone a day stale.
- Serves
- 4
- Prep
- 10 min
- Cook
- 15 min
- Written
Method
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Fry the tortilla strips in 2 tbsp oil over medium-high heat, stirring often, until stiff and golden at the edges, about 4 minutes, then drain on paper towels.
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Add the remaining oil to the same skillet and cook the onion and jalapeño until the onion turns translucent and the jalapeño skin blisters in spots.
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Stir in the tomato and cook just until it softens and releases its juice, about 1 minute.
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Return the tortilla strips to the skillet and toss to coat them in the vegetables.
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Pour in the beaten eggs, season with salt and pepper, and fold slowly over medium-low heat until just set but still glossy, about 3 minutes.
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Scatter the cheese over top, cover, and let it melt off the heat for a minute.
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Finish with cilantro, avocado, and hot sauce, and serve right away.
Notes
The strips are the whole point, and they only work if they still have some bite left when the eggs hit the pan — fry them until the edges curl and stiffen, not until they’re fully crackery, or they’ll turn to mush the second they meet the egg. Day-old tortillas fry up crisper than fresh ones, so this is the right move for a bag that’s starting to dry out.
Fold the eggs slowly and pull them off the heat while they still look a touch underdone; they’ll finish setting from residual heat, and overcooked eggs are the fastest way to make the strips soggy by the time you serve. Leftover strips wrapped in warm flour tortillas make a fast migas taco the next morning.