You all know that I am a massive fan of eggs. A while ago, I found that I enjoy eggs and green chiles. Today I cooked these Green Chile Migas, a scrambled eggs dish made with crisp tortillas, cheese, and other delicious ingredients. It’s similar to scrambled eggs with a twist.


Migas is a Spanish dish that mixes leftover tortas or bread with meat, vegetables, or eggs. It’s also a breakfast Tex-Mex favorite within the United States and is also popular in Mexico and often known as Chilaquiles. Like many other dishes, its name and the ingredients will vary depending on the region, and each cook has a unique recipe. The best part about Migas is it’s straightforward, extremely adaptable, and an excellent option to use up any leftover ingredients!


I cooked things a bit differently from traditional migas. Most notably, the tortillas I baked were not frittered (I fear deep-frying). However, since the tortillas are lightly coated with oil before being placed in the oven, they become fry-lite. They are crispy and nutty without any oil splashes.

I also popped the whole skillet in the oven to bake for a short time after the recipe was finished, but if you don’t possess an oven-safe pan or you don’t wish to go through this additional step, you can put the entire thing in the oven if you’d rather. The instructions for both of them are on the following recipe!


Six corn tortillas ($0.35)

Half TBSP cooking oils ($0.01)

2. Tbsp of butter ($0.26)

Eight large eggs ($2.16)

1 4oz. can of diced green chiles ($0.69)

1/4 cup sour cream ($0.37)

2 oz. queso fresco or Monterey jack ($0.57)

2. Green onions ($0.25)

1 Pinch salt & pepper ($0.05)


PPreheatthe oven to 400oF. The tortillas should be stacked and then sliced into six equal-sized wedges. Set the tortilla wedges into a bowl, and drizzle cooking oil over the top. The tortillas should be gently tossed around until they are completely coated with oil.

Spread the oil-coated tortilla triangles on an oven sheet in one layer. Cook the tortillas for 8 to 10 minutes, mixing once every half hour during baking or until they’re crisp and golden brown. Keep the oven on.

While the tortillas bake, cook your other components. Whisk the eggs lightly, drain the green chiles from the can, measure the sour cream, and cut the onions in half. Also, gather two Tbsp butter and two OZ. Queso fresco or shreds of Monterey Jack cheese.

Pour the butter into the large skillet and cook below medium. Let the butter melt before swirling the skillet to cover the bottom and the edges. In the hot skillet, slowly beat the eggs until they’re around 60 percent solid (if you’d like to skip cooking in the oven and do the eggs on the stove, cook them until they’re approximately 85-90% solid). Sprinkle the eggs with spice and salt.

Remove the eggs from the stove and pour the green chiles on the egg’s surface. Incorporate the sour cream in heaps all around the eggs. Sprinkle the baked tortilla chips and gently fold them into the eggs so they’re half covered under the eggs. Then, break up the queso fresco and sprinkle the shredded Monterey Jack over it.

Place the skillet in the oven (still at the temperature of 400oF) to bake for about 5-8 minutes to ensure the eggs have set and the cheese has melted. If cooking on the stovetop, put a lid on the skillet and place it over a medium flame until the eggs are set, and the cheese has melted.