Mexican Migas Skillet
About this Recipe
A breakfast skillet with a bed of blue corn chips topped with roasted red pepper, scrambled eggs, quesadilla cheese, charred avocado, Fresno peppers, cilantro, lime and Custom Culinary® Tomatillo Serrano Sauce.
Mexican Migas Skillet
Directions
- In a cast iron skillet, place 1 cup tortilla chips, ¼ cup roasted red pepper, ½ cup scrambled eggs and ½ cup cheese.
- Bake in a 350°F oven for 8 to 10 minutes or until cheese is completely melted.
- Remove skillet from oven and garnish with ½ cup avocado, 2 tablespoons Fresno peppers, ¼ cup Passport Global Flavors™ by Custom Culinary® Tomatillo Serrano Sauce, 2 tablespoons cilantro and three lime wedges.
Ingredients
- 1 qt tortilla chips, blue corn
- 1 cup roasted red peppers, small dice
- 2 cups egg(s), soft scrambled
- 2 cups cheese, Chihuahua, shredded
- 2 cups avocado, charred, diced
- 1/2 cup pepper(s), fresno, sliced
- 1 cup Passport Global Flavors™ by Custom Culinary® Tomatillo Serrano Sauce
- 1/2 cup cilantro, fresh, picked
- 12 ea lime, wedge(s)