These Pumpkin Chipotle Chilaquiles are a fantastic brunch to serve this fall! We've got freshly fried tortillas blanketed in a smoky pumpkin tomato sauce, a mixture of pepperjack and cheddar cheese, and the best toppings ever! These are phenomenal topped with fried eggs, avocado, cilantro, tomatoes, red onion, cotija cheese, and limes!
Heat a large cast iron or oven safe skillet to medium/high heat. Add the avocado oil. Fry tortilla wedges in batches, cooking for 2-3 minutes per side, until crispy and golden. Drain on paper towels. Sprinkle the chips with salt immediately while they're hot! You may need to add more oil and reduce the heat to medium if the pan seems to be getting too hot.
Heat a medium saucepan over medium-high heat. Add the garlic and cook for 30 seconds or until fragrant. Add the chopped tomatoes, adobo sauce, canned pumpkin, chili powder, cumin, nutmeg, allspice, salt, and pepper. Reduce heat and simmer for 6-7 minutes, stirring occasionally.
Preheat the broiler to high. Place several spoonfuls of the sauce in a large cast iron or oven safe skillet, followed by a layer of fried tortillas, then a layer of cheese, and another layer of sauce. Repeat until you've used up all of the ingredients, making sure to leave a good amount of cheese for the top.
Place under the broiler for 5 minutes or until cheese is bubbly and golden. Let sit for s few minutes, then top with fried eggs, avocado, red onion, cherry tomatoes, cilantro, cotija, sliced jalapeños, and lime wedges. Enjoy immediately!