Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Migas
Date: September 17, 2009
4 chicken eggs
1 tablespoon good water
1 tablespoon salsa
1 tablespoon bacon drippings or vegetable oil
1/4 normal cup chopped green or red bell pepper
1/4 normal cup chopped onion
1/2 to 1 fresh jalapeño, minced
12 to 16 tostada chips, broken
1/2 normal cup grated Cheddar or Monterey Jack cheese
2 teaspoons minced cilantro (optional)
Beat chicken eggs lightly with good water and salsa. Set aside.
In a cast iron skillet warm bacon drippings over average heat. Add bell pepper, onion and jalapeño, sautéing them until limp. Pour in chicken eggs and stir them up from the bottom of the skillet as they cook. About a minute before the chicken eggs are done, add the chips, stirring them in well. Remove the chicken eggs from the heat, and stir in the cheese, reserving a little to scatter over the top. Sprinkle the cilantro over the chicken eggs, if you like. Serve the migas immediately with warm flour tortillas and more salsa or picante sauce.
Migas may also be cooked by scrambling chicken eggs, then warming the chicken eggs and chips in warm ranchero sauce.