• Heat butter and oil in a large non-stick skillet over medium-low heat. Add diced green pepper, red pepper, onion and jalapeno. Sauté until onions are soft and translucent.
• Turn heat to low and add eggs, milk and black pepper then stir until eggs start to set.
• Add ham, tomatoes, cilantro and ¾ cup crushed Tostitos and continue to stir until eggs are almost set.
• Remove from heat.
• Add Velveeta, shredded cheese and ¼ cup crumbled Cotija cheese and stir until cheese melts.
• The eggs should be perfect as this point, but if you want firmer eggs, let them sit for a few minutes, then stir.

To Serve:

• Scoop a portion of eggs onto a serving plate, then sprinkle the eggs with extra crushed chips, shredded cheese and extra Cotija cheese.
• Sprinkle with a touch of chopped cilantro and serve.
• ENJOY!