Step 1

In a large bowl, whisk together the eggs, milk, ancho chili powder, shredded cheese, salt and pepper. Set aside.

Step 2

Heat 1 Tbsp butter and 1 Tbsp oil in a large nonstick skillet over medium-high heat. Once the butter melts, add the tortillas and cook; stirring, until they are golden and crispy, about 5-6 minutes. Plate them out on paper towel lined plate.

Step 3

In the same skillet, add remaining butter and oil, and sauté onion and bell peppers for 5 minutes.

Step 4

Give a quick stir to egg mixture. Add the egg mixture to the pan and reduce heat to medium. Cook for 5-6 minutes, stirring frequently, until the eggs are completely scrambled.

Step 5

Remove from heat and stir in the reserved crispy tortillas. Mix well. Taste and season for salt and pepper.

Step 6

Top it with desired toppings like Pico de Gallo (or diced tomatoes and red onion), avocado, cilantro, jalapeno and any of your preferred cheese.