1) Tear the tortillas into small pieces and place in a food processor. Add the milk, egg, salt and pepper. Process until a chunky paste forms and you are able to squeeze a ball together in your hand, stopping to scrape down the sides of the bowl, as needed. Transfer to a mixing bowl and stir in the onions and jalapenos. Set aside.
2) Place the oil into a 5 litre pot or baking dish and heat to 185 to 190 degrees C.
3) Roll the dough into 2.5 to 4cm balls or scoop with a small ice cream scoop. Fry 6 to 8 at a time in the oil until crisp and golden brown, approximately 2 to 3 minutes.
4) Transfer to a cooling rack set over a baking tray and allow to cool 1 to 2 minutes before serving.