Mexican Migas Skillet

A breakfast skillet with a bed of blue corn chips topped with roasted red pepper, scrambled eggs, quesadilla cheese, charred avocado, Fresno peppers, cilantro, lime and Passport Global Flavors by Custom Culinary® Tomatillo Serrano Salsa.

Made with:


What You'll Need

Amount Ingredients
1 quart Blue Corn Chips
1 cup Red Bell Pepper, Roasted, Small Diced
2 cups Soft Scrambled Egg
2 cups Chihuahua Cheese, Shredded
2 cups Avocado, Charred, Diced
1/2 cup Fresno Peppers, Sliced
1 cup Passport Global Flavors by Custom Culinary® Tomatillo Serrano Sauce
1/2 cup Cilantro, Picked
12 each Lime Wedges

Preparation

  1. Build each Mexican Skillet in the following order in a cast iron skillet: blue corn chips 1 cup, roasted red bell pepper, small diced ¼ cup, soft scrambled egg ½ cup, and chihuahua cheese, shredded ½ cup.
  2. Place the skillet in the oven at 350°F for 8-10 minutes or until the cheese is completely melted.
  3. Remove the skillet from the oven and garnish with the following: avocado, charred, diced ½ cup, fresno peppers, sliced 2 tablespoons, drizzled Custom Culinary® Tomatillo Serrano Sauce ¼ cup, cilantro, picked 2 tablespoons, and lime wedges 3 each.