Easy Migas

Place a large skillet over medium heat. Add the oil.

Once hot, add handfuls of the tortillas and fry until golden brown and crisp. Drain on a paper-towel-lined sheet tray, and immediately sprinkle with a little salt. Repeat with the remaining tortillas.

Add the red bell pepper, green bell pepper, and onion to the skillet over medium-low. Cook, stirring occasionally until softened and lightly browned, 12-15 minutes.

Add the eggs, milk, salt, and pepper to a medium-sized bowl and beat well, set aside.

Add the diced tomatoes with green chiles to the skillet and mix it with the peppers and onions.

Pour the eggs into the skillet and let it cook for one minute. Gently stir until it begins to set up 2-3 minutes.

Add half of the Monterey Jack cheese, half of the cheddar, and the cilantro, stir to combine.

Add the fried tortillas, stir to combine well.

Take off the heat. Sprinkle the remaining cheese on top and place a lid on top until the cheese is melted. Serve immediately with your favorite taco toppings.