Try this recipe for your next brunch: crunchy tortilla strips are folded with scrambled eggs and topped with a tangy pico of avocado! In short, perfection!
Preparation:
To cook:
Level: Easy
Ingredients
- FOR THE AVOCADO PICO:
- ½ Yellow onion, finely diced
- 1 clove minced garlic
- 1 Roma tomato, seeded and diced
- 1 Avocado, diced
- ½ Lime, Juice
- FOR MIGA:
- 3 Fajita or taco tortillas
- cooking oil
- 1-⅓ tablespoon Butter, divided
- ½ Yellow onion, thinly sliced
- 2 cloves minced garlic
- 4 Large eggs, beaten
- Salt and pepper to taste
- Hot sauce, as needed (optional)
- 2 tablespoons Your favorite salsa
- ⅓ cups Grated Monterey Jack cheese
- Sour cream, for drizzling
Preparation
Start by making the quick avocado pico. In a bowl, combine the finely diced white onion, minced garlic, diced tomatoes, diced avocado and lime juice. This is the perfect place to add fresh chopped cilantro and/or finely diced jalapeno if you like one or both!
Stack 3 taco-sized tortillas (we use flour, since that’s what we usually have on hand) and cut in half lengthwise. Then cut them into small ¼ inch strips.
Place a medium sized cast iron skillet over medium heat, then add oil. Let the oil heat for about 01 minute, then add the tortilla strips. Fry the strips for about 3 minutes, stirring constantly, until crispy and golden brown.
Add the butter and cook the onions and garlic for about 2 minutes, until tender. Beat the eggs in a bowl and season with a pinch of salt and pepper and a pinch of your favorite hot sauce. Reduce the heat of the pan to low and lay the tortilla strips and onions around the outside edges of the pan. Add 1 teaspoon of butter to the skillet, then add the eggs. Cook, stirring gently, for about 90 seconds to 2 minutes, until set.
Remove the pan from the heat and stir in your favorite salsa verde (we love Herdez). You can use tomato sauce if you prefer! Sprinkle with grated Monterey Jack cheese, then top with pico avocado, a drizzle of sour cream and a dash of hot sauce.
