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1
Begin by roughly chopping the onion, bell peppers, and tomatoes. Finely dice the fresh jalapenos, removing white membranes and seeds, using disposable gloves to protect your hands.
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2
In a bowl, lightly beat the eggs and half-and-half. Lightly season with salt and pepper.
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3
Finally, in a small skillet, fry the corn tortillas in canola oil until just barely crisp. Don't overbrown.
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4
Fry them just until they're no longer floppy.
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5
Drain the fried tortillas on a paper towel, then place on a cutting board. With a sharp knife, cut the tortillas into strips.
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6
Then turn them in the other direction and cut into large squares. Set aside.
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7
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.
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8
You want the veggies to have some brown and black areas, but not be soggy or soft.
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9
Next, throw the tomatoes in the skillet and cook for 1 minute.
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10
Then throw in the tortilla chips and the jalapenos. Stir the mixture and reduce the heat to low.
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11
When the skillet has cooled slightly, pour in the egg mixture.
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12
With a spatula, very gently fold the mixture together, allowing the eggs to cook slowly. Do not stir the mixture, just turn it lightly.
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13
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 cheese, it's a habit of mine.
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14
Top with a dollop of sour cream and serve on a plate with orange slices or other fresh fruit.
