Start by preheating your broiler to high and place the jalapeno on a tinfoil lined baking sheet, drizzle with olive oil and roast, rotating throughout cooking, until the skin is blistered and black.
Stick in a plastic baggy or bowl and cover with plastic wrap to steam, which will help when removing the skin. After 5 minutes or so, remove jalapeno. Discard the skin, seeds and ribs, and then finely dice the jalapeno flesh.
In a small sauté pan, melt the tablespoon of butter. Then add the diced shallot and red pepper and cook until soft. Mean while in a bowl; whisk the two eggs, whole milk, salt and pepper until thick and fluffy.
To the red pepper and shallots add the diced jalapeno.
Reduce the heat and then pour the eggs over the veggies and cook over medium low heat until eggs begin to set, pushing them around with a spatula to cook evenly.
Remove from heat and set the scrambled eggs aside.
In a clean skillet place whole a whole wheat tortilla.
On one side of the tortilla add the Chihuahua cheese, when it begins to melt then add the scrambled jalapeno eggs.
Once the cheese is melted and the tortilla is crispy, fold over the other side of the tortilla, remove from pan and cut in half.
Serve sprinkled with minced cilantro.