Quick & Cheesy Scrambled Egg Migas Tacos
with Pico de Gallo & Tortilla Chips
Take your morning to new heights with quick, easy, cheesy scrambled egg tacos, on the table in just 20 minutes. You’ll sprinkle warm flour tortillas with our melty Mexican cheese blend, then fill with Mexican-spiced scallion scrambled eggs. Top those off with crushed blue corn tortilla chips for crunch (that’s where the migas come in—Spanish for “crumbs”), plus pico de gallo, sour cream, and a drizzle of hot sauce, and watch your morning go from ho-hum to absolutely delectable!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1.5 ounce
Blue Corn Tortilla Chips
(Contains Sesame)
4.5 tablespoon
Sour Cream
(Contains Milk)
2 unit
Eggs
(Contains Eggs)
1 tablespoon
Mexican Spice Blend
½ cup
Mexican Cheese Blend
(Contains Milk)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
4 ounce
Pico de Gallo
2 teaspoon
Hot Sauce
Not included in your delivery
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Using your hands, gently crush tortilla chips in bag.
• In a medium microwave-safe bowl, whisk together one packet of sour cream and 1 tsp water (2 tsp for 4 servings). Add eggs*, scallion whites, half the Mexican Spice Blend (all for 4), and a pinch of salt and pepper; whisk until thoroughly combined. • Cover with plastic wrap; microwave, stirring halfway through, until eggs are puffed and cooked through, 1-2 minutes. TIP: Check eggs after 1 minute, then continue microwaving in 30-second intervals until done. • Stir in half the Mexican cheese blend (you’ll use the rest in the next step) until eggs are lightly scrambled and cheese is fully incorporated.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Evenly fill tortillas with remaining Mexican cheese blend; using a slotted spoon, fill with cheesy scrambled eggs. Top with crushed tortilla chips and pico de gallo (draining first).
• Divide tacos between plates. Sprinkle with scallion greens and dollop with remaining sour cream. Drizzle with as much hot sauce as you like. Serve.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
