Mexican Egg Stacks Food

MIGAS (MEXICAN BREAKFAST EGG SKILLET) RECIPE

Steps:

• Heat the frying oil in a cast-iron skillet or other heavy-bottomed pans to medium heat. Keep a close eye on the heat so as to not burn the tortillas when you begin frying them!
• Fry each tortilla in the oil until it is lightly brown and very crispy. Make sure to flip the tortillas so that both sides are browned.
• Once all of the tortillas are fried stack them on top of each other and cut them into little squares. You can do that by cutting them into strips and then cutting the strips into squares.
• Chop the red pepper and the onion into a fine dice. If you want a spicier breakfast, add jalapeños as well. Add the peppers and the onions to the frying pan along with the butter.
• Saute the vegetables until they are soft. Add the beaten eggs and the chopped tortillas to the pan. Carefully fold the eggs and tortillas into the vegetables. Be careful not to break up the eggs too much. Continue to cook until eggs are completely cooked through.
• Top with the Mexican cheese and the salsa verde. Allow the cheese to melt and serve immediately out of the skillet.

MEAT FOR MEXICAN STACK

Steps:

• Brown meat and onion.
• Drain grease.
• Add other ingredients and simmer for 1 hour.

MEXICAN SNACK STACKS

Steps:

• Preheat oven to 350 degrees.
• Mix 1/4 cup salsa, sour cream and chicken in small bowl.
• Place 2 soft tortillas on ungreased cookie sheet.
• Spread each with salsa-chicken mixture.
• Spread 2 more soft tortillas with guacamole and stack on top of salsa-chicken tortillas, guacamole side up.
• Mix refried beans with remaining 1/4 cup salsa.
• Spread mixture onto 2 more soft tortillas and stack on top of guacamole.
• Top each stack with remaining 2 soft tortillas.
• Sprinkle with cheese.
• Bake 8 to 10 minutes until cheese is melted and filling is hot.
• Sprinkle with cilantro.
• Cut each stack into 8 wedges.

MEXICAN EGG STACKS

Steps:

• Preheat oven to 350.
• In medium bowl, beat together eggs, water and garlic. Spray a 10 inch non-stick skillet lightly with non-stick cooking spray. Pour in egg mixture; cover and cook on medium-low heat until eggs are almost set, about 7-9 minutes. Set aside.
• Meanwhile, mix together cream cheese and green chilies. Set aside.
• Place tortilla in bottom of lightly greased 9 or 10 inch spring form pan. Spread with 1/2 of cream cheese mixture and the can of corn. Spread 1/2 cup of salsa over. Top with another tortilla, the remaining cream cheese mixture, the cooked eggs, 1 cup of the cheddar cheese, and 1/2 cup of the salsa. Top with the remaining tortilla. Cover loosely with aluminum foil. Baked in preheated oven for 20 minutes. Remove from the oven and top iwth remaining salsa and cheddar cheese. Bake 10 minutes longer or until cheese is melted and stacks are warm throughout. Remove rim of the pan and cut into wedges and serve. Garnish with cilantro sprigs.