Migas, Cabot Cheese and the World as we know it!
Migas, is as gorgeous Spanish dish, essentially working with leftover tortillas, eggs and cheese. There is of course a tex-Mex variation. And then there is my version with two kinds Cabot Cheese. Well, I am partial to Cabot, essentially I use a combination of sharp Cheddar and Pepperjack.
The Story of Migas
Migas, is this gorgeous, creamy, comforting dish, perfect all times of the year. The highlight and magic of this dish is the crisp bits of tortilla. A great and magical thing happens when they get folded into creamy soft eggs, with tomatoes, peppers, and onions. So in short this is perfect hangover food. Perfect need a lift food. Classic and comforting food.
It is difficult to move on to life as we know it. The world as we know it is changing. I wonder what the changes will do not my life as I know. Some anxiety is mingling with a combination of shock and surprise.
All right, irrespective of where you might be living we had an election. A strange election at a strange time in my life. An election that surprised me within my first hour of watching the results. Unexpected (at least to me) BUT HISTORIC results.
It was pretty clear that the bash, bold, billionaire from NY, Donald Trump was going to be the 45th president of the United States of America!
Politics and Empathy
I can empathize with the pain of someone who had worked all her life for a dream only to lose it all in a night. But, of course, as we know, life goes on and hers will too.. The sentiments around us are strong. Lots of dismay and anger. This does not surprise me, after all I live in Blue America particularly close to Hillary headquarters. I personally do believe that the world will not come to and end. We will all watch and see what a new beginning brings us.
And of course, for moments that you are not so sure there is migas, comforting soft and creamy migas with a side of Deepta’s guacamole for good measure. There are many ways to make migas. This one is mine. With sharp cheddar which in today’s case is Cabot tomato and basil cheddar, corn tortillas, finished with smoked paprika.
Another couple of cozy dishes to whip up includes my Shimla Alu and my Vegetable Masala Pulao.
A recipe for migas, a flavorful Spanish take on scrambled eggs.
Ingredients
- Oil for cooking and frying
- 4 corn tortillas
- 1 tablespoon butter (optional)
- 1 large red onion, diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 3 green onions, chopped
- 1/4 cup chopped red tomatoes
- 1 jallapeno, finely chopped
- 5 eggs
- 2 tablespoons sour cream
- 1 and 1/2 teaspoons salt or to taste
- 1 teaspoon black pepper
- 1/2 cup grated sharp cheddar
- 1/4 cup grated pepperjack cheese
- Chopped cilantro
- Chopped Scallions
- Extra cheese
Instructions
- Heat the oil in a skillet and carefully fry the corn tortillas for about 1.5 minutes on each side, until crisp and golden. Set these aside and when cool, cut into strips.
- Heat the butter with 3 tablespoons oil and add the red onion, red bell pepper and green bell pepper and cook until soft and the onions are translucent. This will take about 6 to 7 minutes.
- Add in the the green onions, tomatoes and the jalapeno and stir well. Cook for about 3 to 4 minutes.
- Beat the eggs with the sourcream, salt, and black pepper and carefully add to the onion and bell pepper mixture. Cook for about 3 to 5 minutes until the eggs thicken, stirring the mixture constantly.. Stir in the grated cheese and mix well.
- Add in the corn tortilla strips and stir will until the eggs softly cling and coat the tortillas. Turn off the heat.
- Spoon into serving bowls, garnish with the green onions, cilantro, and extra cheese