Ahhh, there’s nothing like the smell and taste of breakfast migas in the morning! Traditionally made with leftover tortillas (although our tortilla-obsessed family rarely experiences such a thing), migas are a savory egg dish that can be customized with whatever ingredients you’ve got on hand! So delicious, they’ll often leave us meticulously portioning it out “one for you, one for migas.”
Cut tortillas into ¾-inch squares and place on a sheet tray lined with parchment paper.
Bake tortilla squares for 10-12 minutes or until golden brown.
Heat a large skillet over medium heat and add oil.
Add jalapeño and tomato. Sauté for 2-3 minutes. Add crispy tortilla squares and eggs. Season with salt and pepper.
Scramble eggs on medium heat for 2-3 minutes, or just enough to keep tortilla squares crisp. Serve with avocado slices and Siete Traditional Hot Sauce.
Growing up in South Texas, we picked lemons from the trees in our backyard, found the sweetest Ruby Red grapefruits at the pulga (fleamarket), and bagged oranges in the bed of vendor pickup trucks on the side of the road. Inspired by the tastes of home, we made these Citrus Marinated Chicken Nachos with our Grain Free Dip Chips and dairy free Mild Nacho Cashew Queso!
Ahh, arroz con leche—it’s so much more than rice pudding! It was a sign of love from our abuela when we’d get home from school or a special surprise dessert in our lunch boxes after a long week. We decided to jot down this dairy free recipe, so you can create special memories with your familia, too!
To whoever said it wasn't possible to put fire in a taco, we see your traditional taco and raise you these Spicy Chicken Tacos, made with our Kettle Cooked Fuego Potato Chips. Baked to a crispy fuego-perfection, these delicious chicken tenders bring the crunch and the heat, if we do say so ourselves.
