Migas with Tortillas

4 large eggs

1 T. water

2 T. chunky salsa

1 T. butter

1 T. oil

2 6 inch corn tortillas cut into strips

1/4 C. finely chopped onion

2 T. green chilies

1 medium tomato seeded and chopped

1/2 C. chopped avocados (optional)

2 t. fresh chopped cilantro

2/3 C. grated Monterey cheese

sour cream

In a small bowl combine the eggs, water and salsa. Set aside.

Warm the butter and oil in a skillet. Add the tortilla pieces and saute until softened. Add the onion and saute until transparent. Stir in the chopped green chilies.

Pour the egg mixture into the skillet. Scramble the eggs until done. Remove the skillet from the heat and stir in the avocado, tomato, cilantro and cheese, stirring well.

Serve at once with warm flour tortillas. Garnish with sour cream and additional salsa.