MIGAS (TEX-MEX STYLE)
1/4 cup vegetable oil
6 small corn tortillas
1 small white onion, chopped
1 red bell pepper, diced
1 jalapeno, seeded and diced (you can leave the seeds in for extra heat)
2 cloves garlic, minced
10 ounces (about 2 cups) grape or cherry tomatoes, halved
12 large eggs
1/4 cup milk
1/2 tsp. salt
3/4 cup shredded Monterrey Jack cheese, divided
for serving: extra corn tortillas, diced avocado, salsa, lime wedges, refried or black beans
Heat oil in a large saute pan over medium-high heat. Fry the tortillas one at a time until crisp, about 30-45 seconds per side. Transfer each tortilla to a plate covered with paper towels to cool. Once the tortillas are all cooked, use a large knife to roughly cut them into about 1-inch squares. Set aside.
Drain the remaining oil from the saute pan until about 1 tablespoon remains. Return the pan to medium-high heat, and add the onion, bell pepper, and jalapeno. Saute, stirring occasionally, for about 5 minute or until the onion is translucent. Add the garlic and tomatoes, and cook for an additional 2 minutes.
While the above vegetable mixture is cooking, whisk together the eggs, milk and salt in a large bowl until combined. Stir in 1/2 cup of cheese and chopped cilantro.
When the vegetables are ready, reduce heat to medium-low. Then add the milk mixture and stir to combine. Let the mixture cook for about 1 minute without stirring. Then add in the chopped tortilla chips, and very gently stir to combine, being sure to loosen the cooked eggs on the bottom of the pan. Sprinkle with the remaining 1/4 cup of cheese, and let the mixture cook for an additional 1 minute, stirring if needed, until the eggs are cooked.
Remove from heat and serve immediately with desired garnishes