In a small bowl, combine the tomatoes, onions, cilantro and jalapeno. Stir together, season with salt and pepper and set aside.
For the scramble:
In a medium nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the tortillas and cook until golden, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add the remaining 1 tablespoon oil to the skillet with the chorizo. Cook until the chorizo begins to sizzle, about 2 minutes. Add the scallions and cook 2 minutes. Stir in the eggs with a spatula until the eggs begin to set, about 1 minute. Add the cheese and season with salt and pepper. Cook, stirring constantly, until the eggs are set, 30 seconds to 1 minute.
Serve the scramble on top of the fried tortilla and scatter salsa over top.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.