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Whisk together eggs and salsa in small mixing bowl and set aside. In a large frying pan, heat oil to 375° and add diced onion. Let cook for 3-4 minutes, then toss in pan and add jalapenos. Cook until soft and onions are translucent. Add chips and toss in pan to coat. Pour in egg mixture and cook, stirring frequently until eggs are almost cooked. Then add cheese and stir until melted. Once the eggs are done, remove from heat and add a heaping tablespoon of sour cream and stir inches. Serve in warm tortillas. Migas tacos freeze and reheat well.
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Cultural history of Mexican food in America — food writing at its best
Adjustable stand — hold cookbook or tablet at eye level while cooking
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets