These migas were lovely in taste, messy in appearance. I assure you that I am a lovely person but definitely fit the messy in appearance category at the moment. That’s your photo proof. Of the messy part, anyway. You have to hang out with me and eat the migas and then you can decide about the lovely part. If you have any doubt I will ply you with margaritas until you are sure of the lovely part. Oh yes I will.
The migas? They were friggin’ delicious. I had halved the recipe and ate it all wishing I’d made more.
These migas were a little different than a lot of the recipes I’ve seen. They used tortilla chips instead of tortillas. I altered it a bit more and used popcorn chips. I have of late discovered these chips called Chip’Ins. They are not paying me to say how awesome-ly delicious these chips are but if someone from the company is reading this and wants to send me some free chips…These chips come sprinkled with sea salt. It is a good thing. The chips get soggy with the tomatoes and eggs and cheese and because I am weird I refrigerated it before eating so I had this fused together gloppy, salty mess. But while refrigerating I showered so I was no longer a mess. Just a happy glop-eater. Somewhat more lovely to behold.
The recipe I worked off of came from The Tex-Mex Cookbook by Robb Walsh. I had to do some un-Texafying/healthying-up. I omitted the oil because I hate greasy stuff, and used reduced fat cheese. And I like to think that the sea salt popcorn chips were probably a bit better for me than fried tortilla chips…
In the cookbook there is a quote from the owner of the restaurant the recipe was taken from. Robert Amaya, of Austin’s Taco Village: “We used to eat migas for dinner during Lent”. I say, don’t wait. Eat em’ now. Don’t make me go margarita on your ass.
Amaya’s Migas(ever so slightly adapted from The Tex-Mex Cookbook by Robb Walsh)
1 cup dime-sized Chip Ins
1/4 cup chopped tomatos(I used canned)
1/3 cup chopped onion
1/2 of a jalapeno, chopped
1 egg, beaten. Beat it good. Devo moment. Oh, wait that was whip. Nevermind.
1/4 cup lowfat cheddar, chopped
Spray a small skillet and heat over medium. Saute chips 1-2 minutes. Add tomato, onion and chile and cook around five minutes longer. Add egg and mix with spatula as egg cooks. When it has set a bit stir in Cheddar and let melt a bit.
If you are me, refrigerate, take a shower, then dine.
PS If you want to see more loveliness, I am performing(dance) this weekend at The LA Art Experience. Saturday. 5pm. Whee!