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Rach made this twist on migas, a traditional egg-and-fried-tortillas skillet dish, for friends in Italy, and it was a BIG hit. The cheesy casserole would be delish on its own, but it's even better topped with sauteed chorizo, pico de gallo and avocado crema. Rach loves it any time of day, so add it to your file of BLD (breakfast, brunch, lunch or dinner) meals!
For more migas inspiration, check out Rach's Marquis Migas and Mom's Migas by news anchor Rita Garcia.
Ingredients
For the Casserole:
- 8 eggs
- Salt
- 2 tablespoons hot sauce
- ½ cup half 'n' half
- 1 ½ bags quality tortilla chips
- 2 ½ cups Mexican cheese blend or combine shredded Oaxacan cheese with Monterey or pepper Jack
- 8 ounces fresh chorizo
For the Pico di Gallo:
- 2 limes
- 2 cloves garlic, chopped or grated
- ½ white onion, finely chopped
- 2 jalapeno peppers, seeded and finely chopped
- 2 teaspoons salt
- 4 tomatoes, seeded and chopped
- A handful of cilantro leaves, finely chopped
For the Avocado Crema:
- 1 cup crema or sour cream
- 1 ripe Haas avocado, pitted and peeled
- Juice of 1 lime
- Salt
- ½ teaspoon ground cumin
Yield
Serves: 4
Preparation
Preheat oven to 400°F, with rack at center.
For the casserole, whisk up eggs, salt, hot sauce and half 'n' half.
Fill a casserole with tortillas. Pour custard over chips. Add cheeses. Cover casserole and bake 20 to 25 minutes until set. Uncover and brown 5 minutes more.
Meanwhile, cook the chorizo in small nonstick skillet over medium-high heat to brown and crumble, then drain.
For the pico de gallo, in a bowl, combine lime juice, garlic, onion, jalapeno and salt and let stand 10 to 15 minutes. Add tomatoes and cilantro and combine salsa.
For the avocado crema, in a food processor bowl, add crema or sour cream, avocado, lime juice, salt and cumin; process until smooth.
Top casserole with chorizo, salsa and avocado crema to serve.