1cupcotijamonterey jack, or dairy free cheese - grated
½cupcilantro leavesroughly chopped
Heat 3 tablespoons oil and 3 tablespoons of butter in a large skillet over medium-high heat. Cut each tortilla into six pieces (wedges) and add, in batches, to the hot oil. Fry until crispy and golden brown, about 2 minutes. Remove the pieces to a paper towel lined plate to drain.
Wipe out the pan, add the remaining tablespoon of oil and butter and melt. Add the onion, bells peppers, and jalapeno, season with a good pinch of salt and pepper and cook, stirring occasionally, until soft, about 4 minutes. Add the tomatoes and reserved tortillas and cook for another minute. Reduce the heat to low.
Whisk the eggs with the half and half and another big pinch of salt and pepper. Stir the eggs and cheese into the vegetables and let cook gently, stirring occasionally, until the eggs are just set. Stir in most of the cilantro and remove from the heat.
Serve immediately garnished with the rest of the cilantro.