Next up, narrowing down my initial choices. I need to find one or two recipes that I think would go over well with a varied group of bloggers. I take into consideration that some don't eat meat, or dairy, or gluten...try to find something adaptable. The ridiculous amount of papers poking from all three open sides after that choice are a whole 'nother story...
This time, the recipe that I chose for everybody to tackle, was a variety of Migas.
I made them for breakfast one morning when my hubby didn't have to work. We all liked them. A lot. I loved the meatiness that the mushrooms added. But, if I'm being completely honest (I can't say that phrase without using my Simon Cowell voice), I still love the traditional kind a weeeeee bit more. Sometimes it's hard to overtake an old favorite. But I will make them as a bit of a change-up now and again.
Mushroom & Leek Migas
Prep Time: 10 minutes
Cook Time: 15 minutes
Keywords: saute entree tortillas mushrooms leeks eggs Southwest
Ingredients (serves 4-6)
- 4 (5-inch) corn tortillas
- 1-1/4 cups vegetable oil, divided
- 10 large eggs
- freshly ground black pepper
- 1/4 cup heavy cream
- 8 ounces crimini mushrooms, brushed clean, sliced (approximately 2-1/2 cups)
- 1 leek, white and light green parts only, chopped
- 1 clove minced fresh garlic
- 1 cup shredded Manchego cheese
To prepare the corn strips, cut the tortillas in half and then slice them into thin strips (1/2-inch to 3/4-inch wide). Heat 1 cup of the vegetable oil in a large, heavy-bottomed saute pan over medium-high heat. Working in batches, fry the tortilla strips for 1 to 2 minutes, flipping the pieces as they fry and removing the crispy, browned strips to a paper towel-lined baking sheet to drain and cool.
Whisk the eggs and heavy cream together in a large bowl and season liberally with salt and pepper. Set aside.
Rinse out the pan used for the tortilla strips and warm the remaining 1/4 cup oil over medium heat. Saute the mushroom slices for approximately 3 minutes or until tender and fragrant. Add the leek and saute for an additional 2 minutes. Add the garlic and saute for 1 more minute. Pour in the egg mixture and cook, stirring constantly in a circular motion until eggs begin to solidify. Just as the eggs are beginning to solidify, stir in the fried tortilla strips. Continue cooking, stirring frequently, until eggs are light, fluffy, and cooked through.
Remove from the heat, top with the cheese, and serve immediately.
*recipe from The New Southwest by Meagan Micozzi copyright 2013, used with permission from Hippocrene Books.
This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.