Migas with Chorizo and Mexican Succotash

Two more recipes. Dont really feel like talking about anything else. Had a rough morning, killing mice, broken scopes, just blah. So all you're getting is some more recipes that we had for dinner last night. Both dishes were super tasty and we will definitely be making it again. Watch the amounts on the succotash since it made a huge amount. Lots of lunch leftovers.

Migas with Chorizo

Makes 2 servings, 1 1/2 cups each (A very filling 2 servings when you have something else on the side in fact. The picture is mine, if you couldnt guess) ACTIVE TIME: 20 minutes TOTAL TIME: 20 minutes EASE OF PREPARATION: Easy

Ingredients

4 corn tortillas, cut into 1-by-2-inch strips (I think I might cut them a little smaller. Half to 3/4 inch I think)
2 large eggs
4 large egg whites
2 tablespoons prepared tomato salsa
1 teaspoon canola oil
¼ cup chopped onion
1 jalapeno pepper, seeded and minced
¼ cup finely diced chorizo (we used fresh sausage so we had to cook it first, we just crumbled it instead of dicing, we used about a third of a lb)
1 medium tomato, diced
¼ cup shredded reduced-fat Cheddar cheese

Migas with Chorizo Ingredients Cont.

Migas with Chorizo Instructions

1. Preheat oven to 400°F. Place tortilla strips on a baking sheet and bake until lightly crisped, about 5 minutes.
2. Whisk eggs, egg whites and salsa in a medium bowl. Heat oil in a large nonstick skillet over medium heat. Add onion, jalapeno, chorizo and the toasted tortillas; cook, stirring frequently, until the onion is softened, 2 to 3 minutes. Add the egg mixture, reduce heat to medium-low and cook, stirring occasionally, until the eggs are set, about 2 minutes. Add tomato and cook, stirring, until heated through, about 1 minute. Remove from the heat and stir in cheese.

Migas with Chorizo Instructions Cont.

Migas with Chorizo Migas with Chorizo Nutrition Information

Per serving: 375 calories; 18 g fat (6 g sat, 8 g mono); 233 mg cholesterol; 31 g carbohydrate; 22 g protein; 5 g fiber; 560 mg sodium; 560 mg potassium. Nutrition bonus: Vitamin C (25% daily value), Vitamin A (20% dv), Calcium & Iron (15% dv). Exchanges: 2 starch, 1 vegetable, 2 medium fat meat, 1 fat 2 Carbohydrate Servings

Migas with Chorizo Tips Cont.

Mexican Succotash

Cooking Light, JUNE 2009
This all-purpose side dish incorporates lots of late-summer produce—great for using your garden bounty or farmers' market finds. (The top pic is theirs, the bottom one is ours)


1 poblano chile (I used an anaheim from the garden)
2 cups shelled fresh lima beans (about 2 pounds unshelled beans) (I used a lb of frozen, thawed in the fridge)
1 tablespoon olive oil
1 cup finely chopped Vidalia or other sweet onion (I used regular)
1 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
3 garlic cloves, minced
2 cups fresh corn kernels
1 cup grape tomatoes, halved
1/4 cup chopped fresh cilantro
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cilantro sprigs (optional)

1. Preheat broiler.

2. Cut poblano chile in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel, chop, and set aside.

3. Place beans in a medium saucepan; cover with water. Bring to a boil; reduce heat to medium, and cook 25 minutes or until tender. Drain.

4. Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers; sauté 6 minutes. Add garlic; sauté 1 minute. Stir in beans and corn; sauté 6 minutes or until corn is tender. Add poblano and tomatoes; cook 2 minutes. Remove from heat; stir in chopped cilantro, juice, salt, and black pepper. Garnish with cilantro sprigs, if desired.

Yield: 8 servings (serving size: about 3/4 cup) CALORIES 243 ; FAT 2.9g (sat 0.4g,mono 1.4g,poly 0.5g); CHOLESTEROL 0.0mg; CALCIUM 53mg; CARBOHYDRATE 45.1g; SODIUM 163mg; PROTEIN 12.1g; FIBER 12.5g; IRON 3.3mg