Migas (Scrambled Eggs with Corn Tortillas)

Photo by Ellen Silverman
Ingredients
- 4 Tbs. (½ stick) unsalted butter, preferably clarified
- ½ cup thinly sliced scallions, (white and green parts)
- 1-½ cups shredded Monterey Jack or pepper Jack cheese
- ½ cup Salsa
- ½ tsp. kosher salt
- ¾ cup finely diced bell peppers (preferably a mixture of green and red)
- 12 large eggs, beaten
- + 4 more ingredients
-
- ½ cup Chipotle Sour Cream (optional; see tip)
- ¼ tsp. freshly ground black pepper
- 1 small to medium yellow onion, finely diced (¾ cup)
- 4 (6-inch) corn tortillas cut into long, narrow strips (1 cup)
Place a large (12- to 14-inch), nonstick sauté pan over medium-high heat for several minutes. Add the butter, onions, and peppers, and sauté, stirring now and then, for about 2 minutes or until softened. Add the tortillas and continue to cook, stirring now and then, until they start to get slight...
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