Green Chile Migas

Ingredients

• 6 corn tortillas
• 1/2 Tbsp cooking oil
• 2 Tbsp butter
• 8 large eggs
• 4 oz can diced green chiles
• 1/4 cup sour cream
• 2 oz. queso fresco or Monterey jack
• 2 green onions
• Pinch salt & pepper

Directions

1. Heat the oven to 400ºF. Pile the tortillas together, then slice the stack into 6 even wedges. Put the wedges in a bowl, pour the cooking oil over them, and toss gently until the oil is distributed. Arrange the coated tortilla pieces across a baking sheet in one layer. Bake for 8-10 minutes, mixing them once at the halfway point, until crisp and golden. Keep the oven on.
2. As the tortillas bake, get everything else ready. Whisk the eggs lightly, pour off the liquid from the green chiles, measure the sour cream, and slice the green onions. Set out 2 Tbsp butter and 2 oz. queso fresco or shredded Monterey jack cheese.
3. Place the butter in a large skillet over medium heat, or slightly lower. When it has melted, tilt and swirl the pan so the bottom and sides are coated. Add the eggs and scramble them gently until they are about 60% set. If you are skipping the oven and finishing everything on the stovetop, cook the eggs until they are about 85-90% set instead. Add a pinch of salt and pepper.
4. Remove the skillet from the heat, then scatter the green chiles over the eggs. Dot the sour cream across the top. Add the baked tortilla chips and fold them in carefully so they are partly tucked under the eggs. Finish by crumbling queso fresco over the skillet, or scattering shredded Monterey jack on top.
5. Move the skillet into the oven, which should still be at 400ºF, and bake for 5-8 minutes, until the eggs are set and the cheese has melted. If you are cooking the dish fully on the stovetop, cover the skillet and set it over medium heat until the eggs are fully set and the cheese has melted.
6. Add the sliced green onions over the top right before serving.