1/2 cup mild diced green chiles, frozen/canned is OK
1/2 cup hot diced green chiles, frozen/canned is OK
1 cup shredded Jack and/or Cheddar cheese
1 cup whole milk
3 tablespoons butter
to taste garlic powder, cumin, salt and pepper
Liberally spray non-stick oil on large casserole dish or 3 regular-size round cake pans
Spread crushed chips on pan bottom(s)
Saute chopped onion in butter and spread on top of chips
Then layer mild and hot diced chiles into pans on top of chips
Next, layer cheese on top of chiles
Sprinkle garlic powder and cumin over cheese layer
Beat eggs with milk, salt and peper. Pour over all layers to fill pan(s) so approximately two-thirds full
You can freeze this dish in its pan(s) after covering with plastic wrap and then foil. Just thaw overnight before baking.
Bake at 350 degrees in over for 45-50 minutes until gold brown on top.
At Adobe & Pines Inn we usually serve Migas with fresh fruit, tortillas, an avacado slice, sour cream, and Santa Fe rice and beans.