In a medium mixing bowl, crack the eggs and whisk them together with the kosher salt and black pepper until completely smooth. Set the bowl aside until ready to use.

Heat the vegetable oil in a large skillet over medium-high heat. Add the corn tortilla strips and fry them, stirring frequently, until they are golden brown and crispy on all sides, about 4 to 5 minutes.

Reduce the heat to medium and add the finely chopped onion and minced jalapeño to the skillet with the crispy tortillas. Sauté the mixture until the onions become soft and fragrant, about 3 minutes.

Stir the diced tomato into the skillet and cook for 1 additional minute just to release its juices. Gently pour the beaten eggs evenly over the vegetable and tortilla mixture.

Cook the eggs by gently pulling and folding them with a heatproof spatula until they are mostly set but still slightly soft, about 3 to 4 minutes. Sprinkle the shredded Monterey Jack cheese over the top and let it melt during the final minute of cooking.

Remove the skillet from the heat and garnish the warm migas with freshly chopped cilantro. Serve immediately alongside warm refried beans, extra tortillas, and your favorite salsa for a complete Tex-Mex breakfast.