Migas

Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onions and green chilies and saute until the onions are nice and soft but not browned. Remove onion and green chili mixture from the skillet and set aside in a bowl.

Into the same skillet add the butter and remaining oil and heat over medium high heat. Once butter is melted add chips and stir to coat and cook until the chips start to brown (this takes a good 10 minutes or more if you like them nice and browned). When chips are browned to your liking remove them to the skillet and put them into another bowl.

In a medium sized bowl beat the eggs, milk, salsa, a bunch of black pepper and salt to taste.

Add the onion mixture back into the skillet, over medium heat, and spread the onions around so that the bottom of the skillet is covered. Add egg mixture and lift and tilt the skillet so that the entire bottom of the skillet is covered with the eggs. Once the bottom of the eggs starts to solidify, use a spatula and stir the eggs around so that the wet part of the eggs is now on the bottom. Continue cooking until eggs are almost solidified. Once eggs are about to solidify (still just a bit wet, but should be almost done), add the chips back into the skillet and stir to combine. Cook until the eggs are done to your liking then remove skillet from heat.

Heat your tortillas in a separate dry skillet over medium heat, just until each is heated and softened. Scoop some of the migas into the center of your tortilla, top with a bunch of salsa, wrap up the tortilla and dive in!