by Idahoskyewriter

Created on: August 09, 2009

MIGAS

(Serve this spicy Tex-Mex classic with warm flour tortillas and refried beans.)

2 ripe plum tomatoes

2 fresh poblanos

1 fresh jalapeno chile

9 eggs

3 tablespoons water, milk or heavy cream

1/2 teaspoon salt

1 tablespoon olive oil

1 small onion, slivered

30 tortillas, broken into bite-size pieces

1 cup shredded sharp Cheddar cheese

2 tablespoons minced fresh cilantro

Extra whole tortilla chips, diced tomato, grated Cheddar cheese, cilantro spirgs and sour cream, for garnish

1. Preheat broiler.

2. Place tomatoes, poblanos and jalapeno on a baking sheet. Broil until browned all over and blackened in spots. Place poblanos and jalapeno in a plastic bag to stem as they cool. When cool enough to handle, chop tomatoes and their charred skin. Peel poblanos and jalapeno. Slice chiles open and remove seeds and veins. Slice poblanos into thin strips; mince jalapeno.

3. Combine eggs, water and salt; whisk.

4. Heat oil in a large skillet over medium heat. Add onion; saute until tender. Stir in tomatoes, chiles and their juices. Cook until thoroughly heated and liquid evaporates. Pour in egg mixture, stirring from the bottom. When eggs are nearly done, add chips. Stir and cook until done. Remove from heat and stir in cheese and cilantro, if using. Serves 4.

Per serving: 390 calories, 25 g. fat, 505 mg. cholesterol, 24 g. protein, 19 g. carbohydrates, 690 mg. sodium.

This recipe is for the egg lover and the hot and spicy lover. It is loaded with eggs and chile peppers and Cheddar cheese. This is good as a main-dish omelet. Be sure to try it as you are making it. It is sure to be a favorite among people who love spiciness. You'll love sampling as you go through the steps to create this delicious entree. ENJOY! SALUD! ;>)

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