MIGAS RECIPE: MEXICAN SCRAMBLED EGGS WITH CRISPY TORTILLAS
This quick and easy Migas recipe is the perfect Mexican breakfast with lightly scrambled eggs tossed with crispy tortillas, jalapenos, tomatoes and cheese.
Provided by Mike Hultquist
Categories Breakfast
Time 25m
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a large pan and add the corn tortillas. Fry them lightly in the hot oil until they crisp up, flipping a bit, about 4-5 minutes. Remove them from the pan and set them into paper towels to drain. Sprinkle them with a bit of salt while they are hot.
- Next, add the peppers and onion to the hot pan and cook them down about 5 minutes.
- Stir in the tomato, then pour in the scrambled eggs. Sprinkle with salt and pepper and stir.
- Cook the eggs, stirring here and there, about 2-3 minutes, or until the eggs just begin to set.
- Remove from heat and stir in the reserved crispy tortillas and shredded cheese.
- Top with spicy chili flakes, extra sliced peppers and avocado. And hot sauce if desired!
Nutrition Facts : Calories 261 kcal, Carbohydrate 12 g, Protein 10 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 176 mg, Sodium 148 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
MEXICAN TACO MEATLOAF
My Mexican grandmother would use leftover corn tortilla chips in our meatloaf and everyone loved it! They all wanted seconds along with the recipe. A delicious Mexican-American comfort food.
Provided by Camille
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Thoroughly combine beef, tortilla chips, pepper Jack cheese, onion, and taco seasoning in a bowl.
- Whisk eggs, milk, and taco sauce together in a separate bowl. Add to meat mixture and stir until well combined.
- Press mixture into a 9x5-inch loaf pan and top with a strip of taco sauce down the center.
- Bake in the preheated oven until cooked through and browned on top, 45 to 60 minutes.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 7.1 g, Cholesterol 120.2 mg, Fat 16.6 g, Fiber 0.3 g, Protein 21.6 g, SaturatedFat 6.9 g, Sodium 468.4 mg, Sugar 1.8 g
PEPPER JACK CHEESE STICKS
"If you see a group of people huddled around an appetizer table, it's probably because they're feasting on these fun snacks," writes field editor Darlene Brenden of Salem, Oregon. "The cornflakes give them a crisp coating, and the soft creamy center has just enough kick to liven up any party."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- Cut cheese into 2-3/4x1/2-in. sticks. Place the flour, eggs and cornflakes in three separate shallow bowls. Coat cheese sticks with flour; dip in egg, then roll in cornflakes until well coated. Let stand for 5 minutes., In an electric skillet or deep-fat fryer, heat oil to 375°. Cook cheese sticks in batches for 30 seconds or until golden brown. Drain on paper towels. Let stand for 3-5 minutes. Serve with salsa and guacamole.
Nutrition Facts :
COLBY-PEPPER JACK CHEESE DIP
Make and share this Colby-Pepper Jack Cheese Dip recipe from Food.com.
Provided by KathyP53
Categories Cheese
Time 45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Stir together first 5 ingredients in a large bowl until smooth. Stir in chicken and next 5 ingredients. Spoon into a lightly greased 8" square baking dish.
- Bake for 30 minutes or until bubbly. Spoon into a serving bowl. Garnish, if desired with fresh cilantro sprig. Serve with tortilla chips.
Nutrition Facts : Calories 282.5, Fat 22.6, SaturatedFat 12.2, Cholesterol 74.8, Sodium 280.1, Carbohydrate 5.2, Fiber 0.6, Sugar 1.5, Protein 15.2
HOMEMADE CHILI LIME BAKED TORTILLA CHIPS
Provided by Valerie Bertinelli
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Add the vegetable oil, lime juice, chili powder, smoked paprika and cayenne pepper to a small bowl and whisk to combine.
- Arrange the tortillas on a clean work surface. Using a pastry brush or a silicone brush, lightly brush the tortillas with the lime spice mixture. Be sure to just lightly coat the tortillas in the mixture; do not oversaturate them. Flip over the tortillas and lightly coat the other side as well.
- Stack the tortillas and cut them in half, then cut each half into 3 chip-size wedges (6 wedges per tortilla). Transfer the wedges to 2 rimmed baking sheets and arrange them in an even layer, making sure not to overlap any. Sprinkle the salt evenly over the wedges on both baking sheets.
- Bake until the chips are golden and crispy, about 15 minutes. Transfer the chips to a wire rack to cool slightly before serving.
TORTILLA CHIP-CRUSTED CHICKEN WITH QUESO FUNDIDO RECIPE BY TASTY
Herby-lime marinated chicken is crusted in crushed tortilla chips and served with a loaded molten cheese dip--this take on deconstructed nachos is sure to get the party started!
Provided by Tikeyah Whittle
Categories Sides
Time 2h7m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Make the marinade: Add the cilantro, garlic, olive oil, adobo seasoning, pepper, and lime juice to a food processor. Blend for 2-3 minutes, or until smooth.
- Marinate the chicken: Place chicken breasts on a cutting board and slice each breast crosswise into 6 ½-inch (16 ½ cm)thick strips. Add the chicken to a medium bowl, along with the adobo seasoning, garlic powder, paprika, and pepper. Toss until the chicken is well coated.
- Pour the marinade over chicken and toss until fully coated. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 425°F (220°C). Set a wire rack inside a baking sheet and grease with nonstick spray.
- Remove the chicken strips from the marinade, allowing any excess to drip off. Transfer the chicken to a cutting board and pat dry with paper towels.
- Add the flour to a shallow dish, season with the salt, and stir until incorporated. Add the crushed tortilla chips to another shallow dish. Add the eggs to a small bowl and beat with a fork until frothy.
- Working 1 strip at a time, coat the chicken strips in the flour, then the eggs, then the crushed tortilla chips. Place on the prepared wire rack.
- Bake the chicken for 12-15 minutes, until golden brown.
- While the chicken is baking, make the queso fundido: Melt the butter in an 8-inch (20 cm) cast iron skillet over medium heat. Add the onion and green pepper, and sauté until the onion is translucent, 5-6 minutes. Turn off the heat.
- Add the Mexican cheese blend and Monterey Jack cheese to the pan and stir to combine.
- When the chicken is done baking, let rest while you bake the queso fundido.
- Reduce the oven temperature to 400°F (200°C).
- Bake the queso fundido for 12-15 minutes, or until the cheese is melted and bubbling. Turn the oven to broil and broil the queso fundido for 1-3 minutes, until there are golden brown spots on top.
- Remove the queso fundido from the oven and transfer to a heatproof serving platter. Arrange the chicken strips around the pan. Top the queso fundido with the olives, jalapeños, pico de gallo, and sour cream. Garnish the queso fundido and chicken with the cilantro. Squeeze the lime juice over the chicken.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 1132 calories, Carbohydrate 95 grams, Fat 61 grams, Fiber 9 grams, Protein 53 grams, Sugar 6 grams
PEPPER JACK-ARTICHOKE DIP
Make and share this Pepper Jack-Artichoke Dip recipe from Food.com.
Provided by iewe7726
Categories < 30 Mins
Time 30m
Yield 1 dish
Number Of Ingredients 6
Steps:
- Heat oven to 400°F In medium bowl, mix artichokes, mayonnaise and 2 cups of the cheese. Spread mixture in ungreased 13x9-inch (3-quart) glass baking dish.
- In small bowl, mix remaining 1/2 cup cheese and the bread crumbs; sprinkle over artichoke mixture.
- Bake 10 to 12 minutes or until thoroughly heated. Garnish with red bell pepper and parsley.
- Serve with toasted bread rounds, tortilla chips, etc.
Nutrition Facts : Calories 2477.5, Fat 167, SaturatedFat 66.2, Cholesterol 313.4, Sodium 6015.7, Carbohydrate 166.3, Fiber 44.1, Sugar 26, Protein 102.8
MAC AND JACK CHEESE
This is my take on a southwestern mac and cheese made with Monterrey jack! If you were pressed for time, you could just omit the crushed tortilla chips and mix the cheese in with the pasta and serve without baking! I think this dish would also be great with cooked chicken or ground beef! Enjoy!
Provided by KPD123
Categories Pasta Shells
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, heat half-and-half over medium-high until it comes to a boil, about 3-4 minutes.
- Add cream cheese, stirring constantly until smooth, about 3 minutes. Remove from heat.
- Stir in green chilies, salt and pepper, and pasta. Toss to coat.
- Spread half of pasta mixture into a greased 2-quart baking dish. Top with 1 cup cheese. Repeat once more with remaining pasta and cheese.
- Sprinkle crushed chips over casserole. Bake at 350F degrees for 30 minutes or until bubbly and topping is golden!
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