Maximum weekend breakfast luxury.
Cut the corn tortillas in quarters. Set aside for a moment.
Heat a small skillet on medium heat. Once the oil is heated (about 3 – 4 minutes), add about 5 of the tortilla pieces to the skillet. Cook each side of the tortillas until they’re a golden color. Then remove them from the skillet on to a paper towel-lined plate.
Heat a skillet on medium heat and add the chili. If the chili is on the thick side, add ¼ cup of water or a little more if needed to thin it out just a bit.
Coat each chip with the chili.
On the serving plates, top the chili and tortilla chip mixture with scrambled eggs.
Top the eggs with the remaining chili from the pan. Then top with shredded cheese.
Garnish with slices of avocado and green onion. Serve while warm.