Scrambled Tortilla Eggs

Scrambled Tortilla Eggs

8 eggs

1 cup picante sauce

2 Tbsp. butter

1 cup shredded Monterey jack cheese, 4 oz

1 cup crumbled tortilla chips

1 large avocado, peeled, pitted and sliced

Beat eggs and 2 Tbsp. of the picante sauce with a whisk or fork in medium bowl. Heat butter in large skillet over medium heat. Add egg mixture. Cook and stir with fork until eggs are set but still moist. Stir in cheese and chips. Heat remaining picante sauce in 1 quart pan over medium heat until hot. Spoon over eggs. Top with the avocado. Serve at once. Serve 4