Preheat oven to 400°F, with rack at center.
For the casserole, whisk up eggs, salt, hot sauce and half 'n' half.
Rachael Ray Bubble & Brown 4.5-Quart Oval Baker
Rachael Ray Bubble & Brown 4.5-Quart Oval Baker
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.
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