Cut the onion and anaheim chile into small dices. Place a pan on the stove over medium heat with some oil, and place there the vegetables and ook for 3 minutes until they turn tender.
Cut the tortillas into medium size squares with the help of a pair of kitchen siccors or using your hands. Crack open the eggs into a medium size bowl, add the milk and whisk using a fork.
Put the tortillas on the pan along with the vegetables and cook with some more oil for 3 to 4 minutes until they turn golden brown. Season with some salt.
Add in the beaten egg and fresh cheese (optional), mix well and cook for 2 minutes until the eggs are done. Season with a bit more salt is necessary.
Serve the scrambled eggs with corn tortillas with some mashed beans or ketchup.