For the Casserole:
2 tablespoons hot sauce
½ cup half 'n' half
1 ½ bags quality tortilla chips
2 ½ cups Mexican cheese blend or combine shredded Oaxacan cheese with Monterey or pepper Jack
8 ounces fresh chorizo
For the Pico di Gallo:
2 cloves garlic, chopped or grated
½ white onion, finely chopped
2 jalapeno peppers, seeded and finely chopped
2 teaspoons salt
4 tomatoes, seeded and chopped
A handful of cilantro leaves, finely chopped
For the Avocado Crema:
1 cup crema or sour cream
1 ripe Haas avocado, pitted and peeled
Juice of 1 lime
½ teaspoon ground cumin
Preheat oven to 400°F, with rack at center.
For the casserole, whisk up eggs, salt, hot sauce and half 'n' half.
Fill a casserole with tortillas. Pour custard over chips. Add cheeses. Cover casserole and bake 20 to 25 minutes until set. Uncover and brown 5 minutes more.
Meanwhile, cook the chorizo in small nonstick skillet over medium-high heat to brown and crumble, then drain.
For the pico de gallo, in a bowl, combine lime juice, garlic, onion, jalapeno and salt and let stand 10 to 15 minutes. Add tomatoes and cilantro and combine salsa.
For the avocado crema, in a food processor bowl, add crema or sour cream, avocado, lime juice, salt and cumin; process until smooth.
Top casserole with chorizo, salsa and avocado crema to serve.