Bella Sol Tex Mex MIGAS

Bella Sol Tex Mex MIGASjpeg


  • 1/4 cup vegetable oil
  • 3 cups Bella Sol Tortilla Chips (Use your favorite flavor)
  • 1 small white onion, chopped
  • 1 red bell pepper, diced
  • 1 jalapeno, seeded and diced (leave the seeds in for extra heat)
  • 2 cloves garlic, minced
  • 10 ounces (about 2 cups) grape or cherry tomatoes, halved
  • 12 large eggs
  • 1/4 cup milk
  • 1/2 tsp. salt
  • 3/4 cup shredded Monterrey Jack cheese, divided
  • Garnishes for serving: extra corn tortillas, diced avocado, salsa, lime wedges, refried or black beans


  1. Heat sauté pan to medium-high heat with 1 tablespoon oil.
  2. Add the onion, bell pepper, and jalapeno and sauté, stirring occasionally, for about 5 minute or until the onion is translucent.
  3. Add the garlic and tomatoes, and cook for an additional 2 minutes.
  4. While the above vegetable mixture is cooking, whisk together the eggs, milk and salt in a large bowl until combined. Stir in 1/2 cup of cheese and chopped cilantro.
  5. When the vegetables are ready, reduce heat to medium-low.
  6. Add the egg mixture and stir to combine.
  7. Let the mixture cook for about 1 minute without stirring.
  8. Add in the tortilla chips, and very gently stir to combine, being sure to loosen the cooked eggs on the bottom of the pan.
  9. Sprinkle with the remaining 1/4 cup of cheese, and let the mixture cook for an additional 1 minute, stirring if needed, until the eggs are cooked.
  10. Remove from heat and serve immediately with desired garnishes