Thursday, December 29, 2011

What a Beebs Cooks and Eats!

Please enjoy the following recipie from my Husband, El Grande Beebs! Beebs' Own Guacamole recipe available upon request!!

Migas Con Fajitas de El Grande Beebs

This is a very large pan of epic breakfast goodness.
The following recipe is not Mexican or American, it is exclusively Tex-mex. Living so close to the Texas/ Mexico border, we have grown up with our forks on both sides of the Rio Grande. Migas translated in English means crumbs. This recipe utilizes left overs, which makes it smart, and delicious, just like El Grande Beebs. So break out the sombreros, and get ready for a fiesta in your boca (mouth).

1/2 bag of left over corn tortilla chips (NOT STALE!!)
3/4 stick of butter
2 tbs dried onion
1 tbs minced garlic
1 dozen eggs
1/2 cup half and half
1 1/4 cup of your favorite salsa (Pace Picante works well too, and no need to get a rope)
12oz package of shredded cheddar and monterrey jack cheese
Leftover beef or chicken fajitas

Step 1:
Heat large skillet to med low, melt your butter and add the onion and garlic. Cook until onions are slightly browning. Lightly crush corn chips, and add to the butter mixture. Toast to a golden brown perfection. Add leftover fajita meat to a pan, sprinkle with water, and stir occasionally on low temp.
Reheat your fajitas and make those chips toasty brown
Step 2:

Whisk together the eggs and half an half thoroughly. Add salt and pepper as you please, but don't forget the chips are salty. Add egg mixture to the toasted chips, and make sure to distribute the chips in the eggs.
eggs, milk, whisk get to it!

Step 3:
When the eggs are almost completely done, add your salsa and lightly fold into migas. Add your cheese on top and serve
So very close to done, but something is missing.... 

Step 4:
Serve with Beebs' Own Guacamole, and sour cream. Don't forget the tortillas, and divy up the fajita meat.

You can't handle the deliciousness that is shown in this picture. I know. It's okay. 

Adios from The House of Beebs, and a big thanks to my special guest chef, and photographer, El Grande Beebs!  

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