- In a bowl, vigorously beat the eggs with the milk for about 2 minutes or until the mixture is well blended. Season with salt and pepper. Set aside.
- In a large non-stick skillet, soften the onion and pepper in the butter. Season with salt and pepper. Add the egg mixture and cook over medium-low heat, stirring continuously with a wooden spoon or a whisk until the eggs are cooked. Remove the pan from the heat. Add the cheese and tomato. Adjust the seasoning.
- Divide the chips among four plates, and top with the scrambled eggs. Serve with lime wedges, sour cream and salsa.
Warning! As jalapenos are hot pepper, you must thoroughly wash your hands after preparing them to avoid putting any in your eyes.
Garnishes 1.5 litres (6 cups) of blue, white, red, or yellow corn chips, 1 lime, cut into wedges, sour cream, and salsa, to taste.