I tried a new recipe the other day – Pioneer Woman’s Migas. I’d never heard of it before I saw the recipe on her blog, but basically it’s a Southwestern/Mexican/Tex-Mex* dish consisting of eggs scrambled with pieces of corn tortillas, cheese, onions, and peppers/chiles/tomatoes whatever. Some people add chorizo.
I whipped some up for us, and it was very tasty. I did have to omit the onions since I live with Mr. “Onions Are the Axis of Evil and Should be Banned From Earth”, but we both gave it a big thumbs up. I did fry up some corn tortillas for the recipe, but I think it would work very well using leftover tortilla chips – especially when you get down to all of the broken pieces at the bottom of the bag. Some recipes call specifically for tortilla chips rather than fresh tortillas.
We’ve dubbed it “Mexican Matzo Brei”.
And as long as you make sure the corn tortillas or chips are gluten-free and have no cross-contamination, it’s a good gluten-free dish, too. (Not a bad idea for making a gluten-free version of matzo brei.)
* In Spain and Portugal, migas is a dish typically made with sauteed day-old bread crumbs, olive oil, garlic, and paprika. Depending on the region, it may also have some sort of meat (chorizo/ham/bacon) in it. It may be served with eggs, but isn’t typically made with eggs in it like the Tex-Mex version.