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Dinner Tonight! | QUICK FIX

San Antone Scramble

September 20, 2000|MAYI BRADY | TIMES STAFF WRITER

Migas, which means "crumbs" in Spanish, is a Tex-Mex egg dish that is well-known throughout the Southwest.

This version can be made with tortilla chips, but if you have some stale corn tortillas, it's a great way to use them up. The dish makes for a tasty, easy brunch that needs only fruit and fresh warm tortillas on the side.

MENU

Chorizo Migas

Fresh Fruit

Warm Tortillas

Chorizo Migas

Active Work and Total Preparation Time: 25 minutes

1/2 pound chorizo, casings removed

1/4 cup chopped green onions

8 eggs, beaten

1/2 cup grated Jack cheese

1/3 cup chopped cilantro

1 cup tortilla chips or strips, broken into 1-inch pieces

1/2 cup sour cream

* Cook chorizo in large skillet over medium-high heat, breaking it apart with a wooden spoon, until browned, 6 to 8 minutes.

* Add onions and cook just until they start to soften, 2 to 3 minutes. Pour in eggs, reduce heat to medium-low and cook, stirring, until eggs just begin to set, about 2 minutes. Stir in cheese, cilantro and tortilla chips. Cook, stirring, until eggs are set but not dry, 4 to 5 minutes. Serve topped with sour cream.

4 servings. Each serving: 528 calories; 755 mg sodium; 488 mg cholesterol; 40 grams fat; 13 grams carbohydrates; 29 grams protein; 1.06 grams fiber.

INGREDIENTS

STAPLES

Eggs

Green onions

Tortilla chips

SHOPPING LIST

Chorizo

Cilantro

Fresh fruit

Jack cheese

Sour cream

Flour tortillas

GAME PLAN

30 minutes before: Wash and cut up and/or peel fruit.

25 minutes before: Grate cheese, chop cilantro and green onions.

20 minutes before: Beat eggs, break up tortilla chips.

15 minutes before: Make migas.

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