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Tuesday, November 22, 2011 at 8:48 PM
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From the Kitchen Window column

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A beloved Tex-Mex dish, migas typically consist of eggs scrambled with tortilla strips, onions, peppers, tomatoes and cheese. They can be made with or without meat and are usually accompanied by refried beans and pico de gallo. This recipe incorporates leftover turkey, making it a hearty breakfast, brunch or breakfast-for-dinner meal. Use any kind of your favorite salsa.

Makes 4 servings

8 large eggs

A couple of dashes each of salt and black pepper

1/4 cup canola oil

4 (6-inch) corn tortillas cut into strips

1 small red bell pepper, diced

4 scallions, finely chopped, about 1/2 cup

1 jalapeno pepper, seeded, finely chopped

2 cups leftover shredded turkey, white and dark meat

1 cup salsa

1 1/4 cup shredded cheddar or Monterey Jack cheese

1/2 cup fresh cilantro, finely chopped, plus extra for garnish

In a medium bowl, whisk eggs with salt and pepper.

In a large skillet over medium-high heat, warm oil. Once it's very hot, add the tortilla strips, cooking 2 to 3 minutes, until golden underneath. Flip and cook an additional 2 minutes until golden. Using a slotted spoon, transfer the strips to a paper towel-lined plate.

In the same skillet with the oil, add red bell pepper, scallions and jalapeno pepper. Saute 2 to 3 minutes, or until just softened. Add the turkey, stir, and heat for 1 to 2 minutes. Add the eggs and let them sit for a minute before you begin to slowly stir them from side to side. When eggs are nearly cooked through, add the salsa, cheese and cilantro and gently toss. Cooked eggs should be fluffy and soft but not runny. Garnish with extra cilantro and serve hot. Migas go well with warm flour tortillas, cornbread, refried beans and guacamole. [Copyright 2011 National Public Radio]

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