- 8 eggs
- 1/4 cup half-and-half, or whole milk
- 1/3 cup peanut oil
- 4 corn tortillas, cut into 1/2-inch wide strips
- 1/2 onion, diced (about 1/2 cup)
- 4 jalapeños, diced
- 1 cup shredded Monterrey Jack or cheddar cheese
- 1 cup cilantro, chopped
- salt and pepper
- salsa of your choice
- refried beans for serving
Crack the eggs into a bowl and pour in the half-and-half. Whisk until just combined. Season with a pinch of salt and pepper.
Pour the oil into a large cast-iron skillet set over medium-high heat. When oil starts to shimmer, add the tortilla strips. Cook, stirring occasionally, until the strips are crisp, about three minutes. Using a slotted spoon, remove and drain on paper towels. Remove all but two tablespoons of the oil.
Add the diced onions and jalapeños to the skillet, and cook until onions are translucent, about two minutes. Pour in the egg mixture and add the tortillas. Spread everything out into an even layer, and then let cook undisturbed for one minute. Gently stir the mixture, and once again spread it out into an even layer. Sprinkle on the cheese and cook until it melts, 30 seconds to a minute. Turn off the heat.
Season the mixture with salt and pepper and garnish with cilantro. Serve the migas with salsa. Refried beans are an excellent addition.