Remove the CAULIPOWER tortillas from the oven. Stack tortillas and cut the stack into sixths, making triangle tortilla chips. Arrange the chips onto 2 baking sheets. Spray lightly with cooking spray and sprinkle with salt. Bake the chips until golden and crisp, 12-15 minutes.
Reheat the gravy with the chipotle peppers in adobo. Keep warm for plating.
In a large bowl, combine the reheated leftover green and starchy vegetables. Once the tortilla chips are out of the oven, add them to the large bowl with the veggies, toss to combine with chipotle gravy and stir until the gravy coats all the chips and veggies. Cover with a large plate to keep warm.
In a medium non-stick pan, heat a drizzle of olive oil over medium-high heat. Crack in the eggs and cook until the whites are set and starting to crisp at the edges, about 3 minutes. Season with salt and pepper.
Place the chilaquiles tortilla mixture onto a large platter and top it with the crumbled cheese. Add the fried eggs and garnish with the cilantro and place the chilaquiles tortilla mixture onto a large platter and top it with the crumbled cheese. Add the fried eggs and garnish with the cilantro and jalapeño. Enjoy!!