Hot Migas
This recipe is similar to Chilaquiles, only much hotter--
1 red pepper, cut in half
1 green pepper, cut in half
1 onion cut into thick rings
Roast till the skins on the pepper are blackened. Cool, peel, and roughly chop.
1 - 14 oz can stewed tomatos, undrained
green jalapeno sauce to taste
3 cups thin tortilla chips
Add peppers and onion to stewed tomatos in a large pot. Add tortilla chips and cover. Let the chips steam and absorb the tomato juice, stirring occasionally. Add jalapano sauce to desired hotness.
Serve with Spanish rice
1 red pepper, cut in half
1 green pepper, cut in half
1 onion cut into thick rings
Roast till the skins on the pepper are blackened. Cool, peel, and roughly chop.
1 - 14 oz can stewed tomatos, undrained
green jalapeno sauce to taste
3 cups thin tortilla chips
Add peppers and onion to stewed tomatos in a large pot. Add tortilla chips and cover. Let the chips steam and absorb the tomato juice, stirring occasionally. Add jalapano sauce to desired hotness.
Serve with Spanish rice
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