Place jalapeños, serranos, tomatillos, ¼ piece onion, garlic, chile guero and enough water to cover in a large saucepan over medium heat. Boil tomatillos for 8 minutes. Remove with a slotted spoon and set aside. Continue boiling the remaining vegetables for 5 minutes more. Remove with a slotted spoon and set aside with tomatillos. Let cool and transfer to a blender.
Add crema, cheese, salt, pepper and cilantro to blender. Blend until smooth.
Heat 1 ½ cup oil in a large frying pan over medium heat. Add tortilla triangles and fry until crispy; about 5 minutes. Remove from oil with a slotted spoon and transfer to a paper towel lined plate.
Heat 2 tablespoons oil in a large sauté pan over medium heat. Carefully pour in sauce. Stir in milk and cook for 5 minutes, stirring continuously. Reduce heat to low. Add a serving of tortilla chips and coat with sauce, transfer to a serving plate. Repeat with remaining tortilla chips and sauce.
Top with more shredded cheese, a fried egg, black pepper, onion slices, and fresh cilantro. Serve.
