In a large pan, heat a little olive oil, add chopped onions and garlic. Sautée until soft. Pour in the tomato and chipotles and bring to a simmer, stirring, until slightly thickened, about 5 minutes. Stir in the bone broth and simmer about 2 minutes. Transfer to a blender and blend until smooth. .
Return the sauce to the same pan Gently stir the tortilla chips into the sauce, making sure they are well coated.
Chop one package of @janafoods gayo azul queso blanco into small cubes. Add this plus 1 cup of milk (I used 2% organic milk) to a small pot. Bring to a slow boil then simmer approximately 3 minutes or until smooth. For an even smoother texture, blend using a hand held blender or vitamix, adding more milk for a thinner consistency. Add jalapeños for an extra kick!
Add chips to a bowl, top with avocado, fried egg, tomatoes, cilantro and deliciously creamy queso blanco sauce.