1. In a small bowl, lightly beat together the eggs, water and salsa, and set aside. 2. Chop the onion, green chiles, tomato, avocado and cilantro before you start the migas so they'll be ready when you need them. 3. Warm the butter and olive oil in a heavy skillet. 4. Add the tortilla pieces and saute until softened. 5. Add the chopped onion and sauté until it is transparent. Stir in the chopped green chiles. 6. Pour the egg mixture into the skillet, and "scramble" until eggs are done. 7. Remove the skillet from heat, and sprinkle the chopped tomato, avocado, cilantro and cheese into the eggs, again stirring well. 8. Serve at once with warm flour tortillas. Garnish with additional salsa and crema or sour cream. 9. For the Crema:. 10. (MAKES JUST OVER 1 CUP). 11. Gently stir together the whipping cream and buttermilk in a small non-reactive bowl. Loosely cover the bowl, and allow it to sit at room temperature between 8 and 24 hours until thickened and tangy. 12. Stir well, cover and refrigerate. 13. Crema will keep for at least one week. 14. *"A word of caution: This is not the time to try out the vinegar/milk buttermilk substitution. If you don't have any buttermilk in the house, I'm afraid you're just going to have to make trip to the store.". ---------------------------------------------------------------------------
Nutrition
Ingredients
