Migas Tacos

• 1/3 cup lightly crushed tortilla chips
• 1/4 cup chopped onion
• 1/4 cup diced tomatoes
• 2 tablespoons chopped jalapeno peppers
• 1 teaspoon vegetable oil
• 2 large eggs, lightly beaten
• Pinch of salt and pepper
• 2 (8-inch) soft taco-size flour tortillas, warmed
• 1/2 cup (2 oz.) shredded 2% reduced-fat Mexican four-cheese blend

1. Saute first 4 ingredients in hot oil in a medium-size nonstick skillet over medium heat 3 to 4 minutes or just until onion is translucent.
2. Whisk together eggs, salt, and pepper. Add to skillet, and cook, without stirring, 1 to 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 2 minutes or until eggs are thickened and moist. (Do not overstir.) Spoon egg mixture into warm tortillas, and sprinkle with cheese; serve immediately.
3. Note: Nutritional analysis is per taco with flour tortilla.
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tortilla chips, onion, tomatoes, peppers, vegetable oil, eggs, salt, flour tortillas, fourcheese

Taken from www.myrecipes.com/recipe/migas-tacos (may not work)