Last night when I set out to find a recipe for chilaquiles, I was thrown for a wee spin. Growing up in the valley, when we cooked eggs, tortillas, tomatoes, onions and a bit of jalapeno, we called that migas.
When I moved to SA, I had no idea what chilaquiles were (and I guess I still don’t), but after ordering them at several restaurants, there doesn’t seem to be much of a difference between migas and chilaquiles. Again, I could be wrong. If anything, online research suggests chilaquiles might involve more of a sauce layered over tortilla strips cooked with egg instead of chopped tomatoes, onions and chiles.
Whatever the case, both dishes end up being ridiculously tasty and are easy to make, especially when feeding a crowd. Here’s what I did for my chilamigas (can I do that, just make up a word like that?):
- 3 tablespoons chopped tomatoes
- 2 tablespoons chopped onions
- 2 tablespoons chopped jalapeno
- 1/2 cup Egg beaters
- 5 tortilla chips (because I wasn’t going to fry my own tortillas) Use thicker chips, otherwise you’ll end up with soggy chips you can’t distinguish from egg
- Queso fresco, if you can spare the calories (which I can because it’s the morning and I’m going to work them off kind of like Andy did in this scene)
Prep: Spray a skillet with cooking spray and heat over low to medium heat. Add tomatoes, onions, jalapeno and cook until desired tenderness (I like a crunch in mine). Add tortilla chips and coat with veg mixture. Add Egg Beaters and cook until done.
Let’s chat: What constitutes as a chilaquil? A miga? Clear this up for me! What’s everyone putting in their chilamigas? (Feels so wrong, but let’s make it a thing)
Tomorrow: A healthy breakfast muffin. Co-workers will like these.