** For homemade chips, heat 1/4 inch of vegetable oil in a skillet or frying pan over medium heat. Zest the lime and mix with sea salt in a small bowl. Cut soft tortillas into 8 wedges per tortilla. Fry the tortilla wedges in hot oil until lightly browned, 2 minutes per side. Remove onto a paper-towel lined tray in a single layer. While still hot, sprinkle with the lime sea salt. **

Preheat oven to 400 degrees. Arrange the tortilla chips until they cover the bottom and sides of a large nonstick skillet (cast iron if you have one). Sprinkle 1/2 cup cheddar cheese on top of the chips.

In a large bowl, whisk the eggs with the jalapenos, 1/2 cup cheddar cheese and 1 Tbsp. water until fluffy.

Heat a large frying pan over medium heat. Scramble the eggs until just cooked but still loose and runny (they will finish cooking in the oven). Transfer the eggs to the skillet and top with the last 1/2 cup of cheddar cheese. Bake in the oven for 3-4 minutes, just until the cheese is melted.

Remove skillet from oven and top Chilaquiles with salsas, Cojita cheese and your toppings of choice.