Roughly chop the onion, bell peppers and tomatoes. Finely dice a fresh jalapeno, removing the white membranes and seeds (wear gloves when handling jalapenos).
In a bowl, lightly beat the eggs and half and half. Lightly season with salt and pepper.
In a small skillet, fry the corn tortillas in canola oil until just barely crisp. Don't overbrown. Just fry them until they are no longer floppy. Drain the fried tortillas on a paper towel, then place on a cutting board. With a sharp knife, cut the tortillas into strips. Then turn them in the other direction and cut into large squares. Set aside.
In a skillet, over med-high heat, cook the onion and bell peppers in the olive oil and butter until they develop a little color. You want the veggies to have some brown and black areas, but not be soggy or soft. Next, throw in the tomatoes and cook for 1 more minute. Then throw in the tortilla chips and the jalapenos. Stir the mixture and reduce the heat to low.
When the skillet as cooled slightly, pour in the egg mixture. With a spatula, very gently fold the mixture together, allowing the eggs to cook slowly. do not stir the mixture, just turn it lightly. When the eggs are cooked, throw in the cheese and plenty of chopped cilantro. Taste to check the seasoning, adding more salt, pepper or cheese as needed.
Top with a dollop of sour cream and serve on a plate with orange slices or other fresh fruit. Enjoy!