Mighty Migas (Version 2)

Scrambled eggs are just the beginning of this sassy Tex-Mex meal!


  • 1/4 cup vegetable oil or corn oil
  • 6 corn tortillas, chopped into bite-size pieces
  • Salt and pepper
  • 1 small onion, chopped
  • 1 large jalapeño pepper, chopped or thinly sliced
  • 2 cloves garlic, finely chopped
  • A handful of cilantro, chopped
  • 2 tomatoes, seeded and finely chopped
  • 12 eggs, beaten
  • 1 tablespoon hot sauce, or to taste
  • 2 cups shredded Monterey Jack cheese
  • 1 avocado, diced and sprinkled with fresh lime or lemon juice, for garnish


In a large nonstick skillet, heat the oil over medium-high heat. Add the tortilla pieces and brown well; season with salt. Add the onion, jalapeño, garlic and cilantro and cook, stirring occasionally, for 5 minutes. Stir in the tomatoes.

In a bowl, whisk up the eggs, hot sauce, salt and pepper. Pour into the skillet and scramble to desired doneness. Top with the cheese and avocado.

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