4wholegood quality corn tortillas, cut into 1/4-inch strips lengthwise, then in half crosswise
1smallsweet onion, diced small
1wholeroasted poblano pepper, skin removed, seeded, and sliced into strips
1/2cuppepper jack cheese
In a large bowl, whisk together the eggs, half-n-half, and salt; set aside.
Heat the butter and oil in a large skillet over medium-high. Once the butter melts, add the tortillas and cook; stirring, until they are golden and crispy, about 5 minutes.
Add in the onion and saute until tender, about 3 minutes. Stir in the roasted poblano pepper; season with some salt and pepper to taste.
Add the eggs to the center of the pan and reduce the heat to medium-low; wait for the edges to just barely start to set, then using a rubber spatula, gently push the eggs from one end of the pan to the other. Continue this process, pausing in between swipes to allow the uncooked egg to settle on the warm pan and cook, gently pushing the liquid to form large curds.
When the eggs are mostly cooked, with big pillow-y folds, but still look pretty wet, slowly fold the eggs into itself just a couple times, bringing them together. Taste and season with a sprinkle more salt and pepper, only if necessary.
Remove from heat. Serve hot, topped with some cheese, salsa, and scallions.