Homesick Texan's Migas

Ingredients

• 8 eggs
• 1/4 cup half-and-half, or whole milk
• 1/3 cup peanut oil
• 4 corn tortillas, cut into 1/2-inch wide strips
• 1/2 onion, diced
• 4 jalapeños, diced
• 1 cup shredded Monterrey Jack or cheddar cheese
• 1 cup cilantro, chopped
• Salt and pepper
• Salsa of your choice
• Refried beans for serving

Directions

1. Break the eggs into a bowl, add the half-and-half, and whisk just until blended. Add a pinch of salt and pepper.
2. Set a large cast-iron skillet over medium-high heat and add the oil. Once the oil shimmers, scatter in the tortilla strips. Fry them, stirring now and then, until crisp, about 3 minutes. Lift them out with a slotted spoon and set them on paper towels to drain. Pour off the extra oil, leaving 2 tablespoons in the skillet.
3. Add the diced onion and jalapeños to the skillet and cook until the onion turns translucent, about 2 minutes. Pour in the eggs, then add the tortilla strips. Smooth the mixture into an even layer and leave it alone for 1 minute. Stir gently, then spread it evenly again. Add the cheese over the top and cook until melted, 30 seconds to 1 minute. Turn off the heat.
4. Taste and season with salt and pepper, then finish with cilantro. Serve the migas with salsa. Refried beans make a great addition.