To a small sized food processor or carafe of a blender, add the avocado, ranch, 2 tablespoons cilantro, garlic, 1 teaspoon salt and 1 teaspoon pepper. Blend until completely combined.

Poor into a bowl.

Set aside in the refrigerator.

Heat medium fry pan on medium heat, add two tablespoons olive oil.

Whisk together the eggs, milk, 1 teaspoon salt and 1 teaspoon pepper.

Add egg mixture to pan and stir with a spatula. Keep the eggs moving so they do not stick or burn.

Once done, put in a bowl and set aside.

Heat two tablespoons of olive oil in a medium pan.

Once the pan is hot add the tortilla and fry on each side to brown them, about 1 minutes.

Repeat until both tortillas are done.

Set aside.

Pre-heat oven to broil.

Place bottom tortilla in an oven safe fry pan.

Top the tortilla with the scrambled eggs.

Sprinkle with jalapeños and top with Monterey Jack cheese.

Place the second tortilla on top.

Sprinkle with the cheddar cheese.

Place under the broiler for 3-4 minutes or until cheese is melted.

Remove from the oven.

Sprinkle with 2 tablespoons of cilantro and a dollop of avocado ranch sauce.

Cut into fours and serve.