TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 3 servings


  • 1/4 cup finely chopped onion
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon canola oil
  • 2 corn tortillas (6 inches), cut into thin strips
  • 4 eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup crumbled queso fresco or shredded Monterey Jack cheese
  • 1/4 cup chopped seeded tomato
  • 6 flour tortillas (6 inches), warmed
  • Optional toppings: refried beans, sliced avocado, sour cream and minced fresh cilantro

Nutritional Facts

2 each: 424 calories, 21g fat (5g saturated fat), 295mg cholesterol, 821mg sodium, 39g carbohydrate (2g sugars, 1g fiber), 21g protein.


  1. In a large skillet, saute onion and jalapeno in oil until tender. Add tortilla strips; cook 3 minutes longer. In a small bowl, whisk the eggs, salt and pepper. Add to skillet; cook and stir until almost set. Stir in cheese and tomato.
  2. Serve in flour tortillas with toppings of your choice. Yield: 3 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Migas Breakfast Tacos in Fresh Home Summer 2010, p99

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