Dice the onion, poblano, bell pepper, and jalapeno pepper and toss into a resealable bag.
Dice tomatoes, mince garlic and chop cilantro. Set aside.
Whisk eggs with 1/4 tsp each of salt and pepper. Set aside.
Heat pan until a drop of water sizzles and pops when dropped on it.
Add vegetable oil and fry tortillas until they just begin to crisp and turn brown in spots. Remove to paper towel lined plate and let drain.
Toss in pepper and onion mix from resealable bag along with 1/4 tsp. each of salt and pepper. Cook 3-5 min. until the peppers soften and onion starts to turn translucent.
Add diced tomatoes and garlic and cook for an additional 3 minutes.
Cut tortillas into bite sized pieces and mix into pan.
Pour eggs over top and gently fold in with spatulas. Cook for an additional 1 to 2 minutes until the eggs set.
Toast additional tortillas over burner to serve on the side.
Stir in cilantro.
Crumble cheese over top.