Migas with Chorizo

1 pound Mulay’s Chorizo; cooked
10 eggs, beaten
2 medium tomatoes
1 1/2 medium onions, chopped
8 corn tortillas, cut into 1 inch squares
2 Serrano or jalapeno peppers
2 tablespoons chopped cilantro
2 cups jack cheese, grated
4 tablespoons butter or oil

In sauté pan, heat butter or oil. Add tortilla squares and saute 3 minutes on medium high. Add beaten eggs, then chorizo, stir lightly. Stir in tomatoes, onions, serrano peppers, cilantro and stir lightly. Add jack cheese and stir. Makes 6.  Serve with fruit, black beans and salsa.