Green Chile Migas Food

SUNNY'S MIGAS VERDES

Steps:

• In a large bowl, whisk the eggs vigorously. Set aside.
• Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until golden and crispy, 2 to 3 minutes. Add the chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.
• Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, 2 to 3 minutes. Remove from the heat and stir in the salsa verde.
• Serve topped with the cheese. Garnish with the avocado, cilantro, scallions and a drizzle of crema.

MIGAS II

Steps:

• Heat the oil in a large skillet over medium-high heat. Tear corn tortillas into bite size pieces, and fry them in the skillet, stirring constantly, until they are just starting to get crisp.
• Pour the eggs into the skillet with the tortillas, stirring until the egg is cooked through. Season with salt to taste. Serve immediately.

MIGAS

Steps:

• In a mixing bowl, add eggs, water, salt, and pepper to taste; whisk to combine.
• Melt the butter in a large non-stick skillet over medium heat; tilt pan to swirl the melted butter around.
• When the butter foams, add green onions; stir/saute for 1 minute.
• Add in egg mixture; let set for 20 seconds.
• Cook and stir for 3-4 minutes or until almost set.
• Add in tomato, green chiles, and cheese; continue stirring/cooking until mixed well and cheese melts.
• Add in chips; stir to combine.
• Sprinkle hot sauce over the top if desired; serve.

GREEN CHILE MIGAS

Steps:

• Preheat the oven to 400ºF. Stack the tortillas and then cut them into six equal sized wedges. Place the tortilla wedges in a bowl and drizzle the cooking oil over top. Gently toss the tortillas until they are well coated in oil.
• Spread the oil coated tortilla triangles out over a baking sheet in a single layer. Bake the tortillas for 8-10 minutes, stirring once half way through, or until they are golden brown and crispy. Leave the oven turned on.
• While the tortillas are baking, prepare the other ingredients. Lightly whisk the eggs, drain the can of green chiles, measure the sour cream, and slice the green onions. Also gather 2 Tbsp butter and 2 oz. queso fresco or shredded Monterey jack cheese.
• Add the butter to a large skillet and heat over medium, or just below medium. Allow the butter to melt, then swirl the skillet to coat the bottom and around the edges. Pour the eggs into the hot skillet and gently scramble the eggs until they are about 60% solid (if you want to skip the oven and cook it all on the stove top, cook the eggs until they are about 85-90% solid). Season the eggs with a pinch of salt and pepper.
• Take the eggs off the heat and spoon the green chiles over the surface. Add the sour cream in dollops all over the eggs. Add the baked tortilla chips and then gently fold them into the eggs so they are half covered beneath the eggs. Finally, crumble the queso fresco or sprinkle shredded Monterey jack over top.
• Transfer the skillet to the oven (still set to 400ºF) and bake for 5-8 minutes, or until the eggs are set and the cheese is melted. If cooking entirely on the stove top, place a lid on the skillet and place it over medium heat until the egg are fully set and the cheese is melted.
• Sprinkle sliced green onions over top just before serving.

TOMASITA'S GREEN CHILE

Steps:

• Put the New Mexico green chile in a large saucepan over medium heat. Do not let boil.
• Make a roux. Put the oil in a saucepan, over medium heat, heat up slightly, add the flour and stir constantly. The flour should get toasted and brown, but do not burn it, about 5 minutes.
• Drizzle the roux into the green chile and mix to combine. This will make it thicker and change the color slightly, but it should not get white in color. The chile and liquid should just look darker and less bright that the green chile without any roux. Add enough roux and water to get the chile to the right consistency, which should be like gravy. You may not use all the roux.
• Add the garlic and salt. Leave the chile in the pot to simmer for 20 minutes, stirring regularly. Do NOT bring it to a boil, as that may burn the flour in the roux. Add more salt and garlic if needed and serve.

FRED'S GREEN CHILE & CHICKEN ENCHILADAS

Steps:

• In a large heavy fry pan or skillet, melt the butter over a medium heat.
• Add the onion and the garlic.
• Saute about 4 minutes, then add the chopped chilies, tomatoes, bell pepper, cilantro, broth and cumin.
• Let this mixture simmer over a medium low heat about an hour, stirring occasionally, uncovered (add more chicken broth if mixture gets too thick and dry).
• Remove from the heat and dip (to soften) each tortilla in the sauce, lay flat then place strips of chicken, 1-2 pieces of Jack cheese and 1-2 strips of green chilies at one end of the tortilla.
• Roll the filled tortilla and place in a lightly greased large baking dish or pan, seam-side down.
• Fill the pan with the rolled tortillas.
• Pour the sauce over all.
• Combine the soup and cream and pour over all then cover with the shredded cheese.
• Bake in preheated 350°F oven for 30 minutes.