Cut the corn tortillas into 1-inch strips or bite-sized squares.

Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the tortilla strips and fry until golden and crispy, about 3-4 minutes. Remove them to a paper towel-lined plate to drain.

In the same skillet (discard excess oil if necessary, leaving a thin coating), add the chorizo, onion, and jalapeño. Cook for about 5-6 minutes, breaking up the chorizo with a wooden spoon, until the meat is fully cooked and onions are soft.

While the meat cooks, whisk the eggs, milk, salt, and pepper in a medium bowl until well combined.

Reduce the heat to medium-low. Return the crispy tortilla strips to the skillet and toss to combine with the chorizo mixture.

Pour the beaten eggs over the mixture. Let them sit for about 30 seconds to begin setting, then gently fold and scramble with a spatula until the eggs are cooked through but still moist.

Drizzle the salsa verde over the eggs and sprinkle the Monterey Jack cheese on top. Cover the skillet with a lid for 1 minute to melt the cheese.

Remove from heat and garnish generously with fresh cilantro before serving.