I made these migas tacos for the June 12 farmers market. I wanted to find a way to use the bell peppers, hot peppers, onions and tomatoes from my garden and this worked perfectly (and tasted soooo good) Try it for breakfast or dinner. If you want to skip frying the tortillas you can substitute baked tortilla chips.
4 corn tortillas
1 Jalapeno
2 bell peppers, green, red, yellow or any combination
1 small onion, diced
12 eggs
4 oz Cotija or Monterey Jack cheese (any cheese is OK)
1/4 cup milk or half and half
1 T vegetable oil
1 T butter
1/2 tsp New Mexico red chile powder or Chipotle seasoning blend
Cilantro, fined minced
Salt and pepper
Sour cream or creme fraiche
Finely sliced Jalapeno peppers
10 flour or other grain tortillas
 
Optional: 8 oz chorizo, turkey, soyrizo, cooked and crumbled can be added prior to the eggs, if desired.
 
Fry corn tortillas in vegetable oil until crisp. Drain on paper towels, sprinkle with Kosher salt. After cool, tear into strips or cut into strips or squares. Set aside. Whisk together egg and milk in bowl, add salt and pepper, set aside. Melt butter (or vegetable oil) in large skillet over medium heat. Cook onions and peppers for 3-4 minutes, add tomatoes and tortillas, reduce heat to low. Add egg mixture and cook with other ingredients on low heat. Add cheese and cilantro.
 
Place migas inside flour tortillas and top with cilantro, creme fraiche, and more peppers, as desired. Migas are also fine all by themselves!