Melt 1 tablespoon of butter in a small skillet over medium heat. Add mushrooms, shallots, garlic, and sauté for 3 minutes until softened.
Melt 1 tablespoon of butter in non-stick omelette pan over medium heat. Add beaten eggs and cook until slightly set. About 5 minutes.
Once omelette begins to set up, add shrimp to the mushroom and shallot mixture and cook for 2 minutes. Stir to combine.
Add the cooked filling to one side of the omelette, then your green chilies, and sprinkle with Cholula sauce, salt, and pepper. Top with Monterey Jack cheese. Fold omelette over to close. Cover the skillet for 2 minutes to melt the cheese and heat the chiles.
Garnish with avocado slices on the side. Drizzle Mexican cream on the top with chopped cilantro and serve hot.
The green chiles are pre-cooked so add them per our recipe at the end - you can also add them with the shrimp. Have some Cholula sauce on the table for adding a little more kick.