Ingredients
1/4
cup vegetable oil for frying
3
corn tortillas, cut into pieces
1
tablespoon olive oil
1/2
red onion, chopped
1
cup chopped tomato
6
eggs
Salt and pepper, to taste
1
or 2 canned whole green chiles, chopped
1/2
cup finely shredded Mexican cheese blend (2 oz)
1
package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count), warmed
1
avocado, peeled, pitted and sliced, if desired
Preparation
In 8-inch heavy skillet, heat vegetable oil over high heat. Reduce heat to medium; fry tortilla pieces in hot oil 30 to 60 seconds or until crisp and golden. Drain on paper towels.
In 10-inch skillet, heat olive oil; add onion, and cook about 2 minutes or until translucent, stirring occasionally.
Add tomato and tortilla chips; cook 2 minutes.
Mix in eggs, salt, pepper and chiles; scramble, and when everything is perfectly combined, add cheese and let it melt.
Wrap the migas in warm flour tortillas; garnish with slivers of avocado slices.
