Migas

Mijas is a recipe found in The Pioneer Woman Cooks: Recipes from an Accidental Country Girl.

Official Description
Unless you've visited or lived in the Southwest, you probably haven't heard of mijas, an exceedingly flavorful scrambled egg dish made fabulous with the addition of bell peppers, jalapenos, onions, cheese, and - my favorite part - fried, chopped corn tortillas. I first tried mijas when I visited my little sister, Betsy, after she moved to Austin, Texas, with her husband a few years ago. I fell instantly in love with the one-skillet meal, and felt a little cheated that in all my years of loving food, I'd never even heard of it. And all I knew was, I never wanted to be without it again.

Recipe

 * 1 medium onion
 * 1 red bell pepper
 * 1 green bell pepper
 * 4 tomatoes
 * 1 or 2 jalapenos
 * 10 to 12 large eggs
 * 1/4 cup half-and-half
 * Salt and black pepper to taste
 * 4 corn tortillas
 * Canola oil for frying
 * 1 tablespoon olive oil
 * 1 tablespoon butter
 * 2 cups grated Mexican Cotija, Monterey Jack, or Pepper Jack cheese
 * 1/4 to 1/2 cup chopped cilantro, depending on your taste
 * 1/4 cup sour cream
 * Orange slices for garnish

Begin by roughly chopping the onion, bell peppers, and tomatoes. Finely dice a fresh jalapeno, removing the white membranes and seeds. (See warning here)

In a bowl, lightly beat the eggs and half-and-half. Lightly season with salt and pepper.

Finally, in a small skillet, fry the corn tortillas in canola oil until just barely crisp. Don't overbrown.

Just fry them until they're no longer floppy.

Drain the fried tortillas on a paper towel, then place on a cutting board. With a sharp knife, cut the tortillas into strips.

Then turn them in the other direction and cut into large squares. Set aside.

In a skillet over medium-high heat, cook the onion and bell peppers in the olive oil and butter until they develop a little color.

You want the veggies to have some brown and black areas, but not be soggy or soft.

Next, throw the tomatoes in the skillet and cook for 1 minute.

Then throw in the tortilla chips and the jalapenos. Stir the mixture and reduce the heat to low.

When the skillet has cooled slightly, pour in the egg mixture.

With a spatula, very gently fold the mixture together, allowing the eggs to cook slowly. Do not stir the mixture; just turn it lightly.

When the eggs are cooked, throw in the cheese and plenty of chopped cilantro. Taste to check the seasoning, adding more salt, pepper, or cheese as needed. I always add more cheese. It's a habit of mine.

Top with a dollop of sour cream and serve on a plate with orange slices or other fresh fruit.