Tex-Mex Chorizo Migas | Jennifer Cooks

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Wanna a little taste of South-of-the-Border? Try a little Tex-Mex for breakfast or brunch!

Tex-Mex Chorizo Migas

8 whole eggs

¼ cup milk

1 pound bulk Chorizo

1 cup grated sharp cheddar

1 onion, diced

1 red jalapeno or bell pepper, diced

2 Serrano chiles, diced

6 corn tortillas, cut into pieces

¼ cup canola oil

⅓ cup chopped fresh cilantro, optional

S&P, to taste

4 avocados, peeled, seeded & chopped, for serving

2 cups fresh salsa, for serving

16 flour tortillas, warmed, for serving

1 stick softened butter, for serving

Heat canola oil over medium-high heat in a large cast iron or heavy bottomed skillet. Add tortillas pieces and fry until crisp, turning occasionally. Remove fried tortillas to a paper towel-lined plate to drain; set aside.

In the same skillet, add the chorizo and brown, stirring often until evenly cooked. Once meat is cooked through, add onions and peppers and continue cooking until onions are translucent and peppers are softened. Gently add in fried corn tortilla pieces and mix to combine.

In a medium bowl, combine eggs, milk and a pinch of salt and pepper; beat with a wire whisk until well combined. Pour beaten eggs over all the cooked ingredients in the pan and allow eggs to cook for a minute or two, then stir a couple of times through. Continue cooking them this way until they reach the desired doneness. Stir in cilantro, if desired and top with grated cheese. Place pan in a 400 degree oven until cheese is just melted.

Serve with warmed tortillas and softened butter, chunky avocado and fresh salsa on the side. YUM!

Serves 8

(Sorry for the terrible picture...I'll have to take a better one the next time I make these!)