These are the kind of migas I grew up with—they're a widely-available perennial favorite in Austin. Some dish called "migas," always with the intention of using up stale bread, is made throughout the Iberian Peninsula and southern North America. This version was designed specifically to use up stale corn tortillas; if you make your own, leave the leftover tortillas out on a paper towel overnight in a single layer and make this with them in the morning. The choice of pairing with corn chips or flour tortillas and the addition of shredded cheese make it distinctively Tex-Mex. Sauté some chorizo in the pan before you add the tortilla strips back in for extra richness.