Migas

In a large skillet, fry corn tortillas in 1 tablespoon of the hot oil until crispy. Remove skillet from heat. Drain tortillas on paper towels. Break tortillas into bite-sized pieces. Set aside.*

In same skillet, reheat any remaining oil over medium heat. Add sausage, poblano chile pepper and onion; cook and stir until onion is tender.

Pour eggs over sausage mixture. Cook, without stirring, until mixture begins to set on the bottom and around edges. Add tortilla pieces and cheese to egg mixture. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat.

To serve, transfer to a serving plate. Serve with Fresh Tomato Salsa, slices of avocado, jalapeño chile pepper, sour cream and lime wedges. Makes 2 servings.

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.