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Heat 2 tbsp of the vegetable oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the torn tortilla pieces in a single layer and cook, turning occasionally, until golden and crisp at the edges, about 4–5 minutes. Transfer to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tbsp oil to the skillet. Add the onion, jalapeño, and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
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