Hooray! It’s Cinco De Mayo! The day of celebrating Mexican independence that non-Mexican U.S. citizens (forgive me, but we ‘gringos’) spend a lot more time worrying about than anyone who actually came from the heritage whose independence we cheer!
*And, OK, what I said is not entirely true. But it’s not as big of a deal in Mexico as it is here. My Mexican co-workers celebrate it…but they really just like an excuse to dance and eat queso and have a party.^
^Oh wait. Who doesn’t?
Y’all probably have been planning your Cinco De Mayo meals and posts for weeks now (or at least a day or two), so I’m not going to try and give you a brand new recipe to cook up and slave over on a Thursday night—which, unless you are in college, is not really the most conducive evening for celebrations of the potentially tequila-infused sort.*
*P.S. Did anyone see How I Met Your Mother this week? He is so right: “Kids, never drink tequila.” [This was actually the only piece of advice I gave to my sister when she turned 21.]
So instead…well, instead I’m going to tell you what to do with all the leftovers.[And it might just cure your hangover, too. Not that you would have one. Or should have one. Especially/Definitely if you are not yet 21 years of age.]
…vamos a preparar un plato que se llamo MIGAS-AGNA! (Ole!)
[Translation: That’s right, y’all…we are going to make a dish I call MIGAS-AGNA! (Ole!)]
First, I should explain that migas is the Spanish word for crumbs, and is made using just that–my favorite part of a bag of any chips–tortilla chiplets.
[This is what happens when you think you need a lot of eggs for a cake recipe,
but turns out you already had plenty in the fridge.]
The whole dish couldn’t be easier. To serve four, crack six eggs into a mixing bowl, and whisk very well. Sprinkle in some black pepper and just a little salt (there will be salt from the tortilla chips).Get your leftover salsa (if you have any…if not, open a new jar) and pour some out into the bottom of your loaf pan.Then, grab any leftover veggies you might have from your veggie tray the night before (and if you didn’t have a veggie tray…well you should have). I think thinly sliced zucchini and/or squash are the best choices, but you could throw in diced peppers or mushrooms.Spinach might also be good. (Although you probably wouldn’t have had that on a veggie tray?) If you wanted to add some meat—chorizo is typical in migas–you could toss that in now, too.Layer on some tortilla chiplets….and then pour about half of your egg mixture over the whole thing.
Even I know you can’t have migas without at least a little cheese.I grated some directly over the pan, but didn’t use all that much…maybe 2 tablespoons? [You can use more if you’re a super cheese fan…which I realize most people are. :)]Then, layer again…salsa and veggies (meat if you’re using it)……the rest of the egg mixture, and another layer of chips and cheese.
Pop it into a 375 degree oven for 25-30 minutes…
salt + pepper
1 cup salsa
1/2 to 1 cup tortilla chiplets
1/2 cup thinly sliced zucchini or summer squash (or other veggies of your choice)
1/2 cup grated cheddar cheese
sour cream or Greek yogurt, guacamole, fresh cilantro [optional accompaniments]
1. Whisk together eggs with salt and pepper in a medium-sized mixing bowl.
2. Pour salsa into a typical loaf pan (sprayed with cooking spray), until bottom is covered.
3. Layer half of the veggies on top of salsa, followed by half of the tortilla chips.
4. Pour half of the egg mixture over the whole thing and sprinkle on half of the cheese.
5. Repeat salsa and veggie layers. Pour remaining egg mixture into the pan and cover with chips and cheese.
6. Bake at 375 degrees for 25-30 minutes until eggs are set and top is golden brown.
7. Serve with sour cream, guacamole, or fresh cilantro, if desired.