This is sort of an easy variation of a Tex-Mex classic called "Migas". Traditionally, they are made with tortillas and eggs (and we'll show that one one of these days as well). This is a version that 2nd Man came up with when were were out of eggs and wanted to make this anyway. We looked around and what we did have were onions and tomatoes...
1 large onion, sliced
1 can of diced tomatoes
1 small can of tomato sauce
About 3 cups of corn chips
Olive oil, salt and pepper
Sauté the sliced onions in some olive oil, a little salt, and some pepper until translucent.
Pour the two cans of tomatoes into the onions and stir it all up until heated.
Add the corn chips to the onion tomato mixture. If they seem too large, it's OK to break them up a bit with your hands. This is the easy shortcut to this recipe.
Stir it all up and let the chips start to soften. They should get soft but not mushy, sort of somewhere in between crispy and soggy.
Sprinkle the cheese on top, turn off the heat and gently fold the cheese into the tortilla mixture until it's melted and incorporated throughout.
|Tomato and Onion Migas|
Once the cheese is melted through, dish up and serve. We top ours with some chopped avocado and dried chives. Delicious!