From Rachael Ray EXPRESS LANE MEALS. This one is a B, L, D: good for breakfast, lunch, or dinner.  Migas in soft tortillas is a favorite dish in Austin, Texas, and now it's a favorite of mine.

4 SERVINGS

3 tablespoons EVOO (extra-virgin olive oil), 3 times around the pan
2 jalapeno peppers, seeded and chopped
1 small red or green bell pepper, cored, seeded, and chopped
1 small white onion, chopped
Salt and black pepper
2 plum tomatoes, seeded and diced
8 large eggs, beaten
1 cup crushed tortilla chips
1 10-ounce sack (2 cups) shredded Monterey Jack or Cheddar cheese
8 6-inch flour tortillas (soft taco size)
1 cup tomato sauce
1 to 2 chipotle chilies in adobo, medium to extra hot, finely chopped
A handful of fresh cilantro, finely chopped

Heat a large skillet over medium-high heat. Add the EVOO. Add the jalapenos, bell peppers, and onions and season them with salt and pepper. Cook for 2 to 3 minutes, then add the tomatoes and cook a minute more. Beat the eggs with a pinch of salt and pepper and add to the veggies. Reduce the heat to medium low. Scramble the eggs not quite halfway, so they are still nice and wet. Add the crushed tortilla chips and
scramble them in. Cover the eggs with the cheese and turn off the heat. Cover the pan loosely with foil to melt the cheese and set aside for a minute.

Heat a second, dry skillet over high heat. Add the tortillas one at a time and sear for 30 seconds on each side to blister them.

In a small bowl, stir together the tomato sauce and the chopped chipotle. Stir in the cilantro.

Place a mound of the migas on each flour tortilla and dot with the sauce. Serve immediately, two per person.