Heat 2 tablespoons vegetable oil in a nonstick skillet set over medium-high heat.
Add tortilla strips to the hot oil and fry until crispy; about 4 minutes.
Remove tortilla strips from the skillet and set aside.
Add remaining vegetable oil to the same skillet and heat it up.
Add onions, bell peppers, and jalapeno to the hot oil; cook until softened, about 4 minutes.
Stir in the garlic and cook for 20 seconds.
In the meantime, whisk together the eggs, chili powder, salt, and pepper.
Turn the heat down to medium and add the eggs to the pan. Stir until everything is scrambled together; about 1 to 2 minutes.
Add salsa and stir.
Add cheese and ⅔ of the chopped cilantro; stir to combine.
Stir in the tortilla strips and cook for a minute, or until heated through.
Remove from heat.
Top Migas with cilantro, avocado slices, chopped tomatoes, and cotija cheese.