Place the salsa verde ingredients on a lined sheet pan and drizzle with a small amount of oil. Broil on high for 8-10 minutes, with the sheet pan positioned on the top third oven rack, until the ingredients are lightly charred and cooked through. Remove from the oven when ready and let them cool slightly. 

Combine the masa harina and salt in a large bowl, mixing until well distributed, then gradually pour in the warm water, mixing by hand between each addition, until the dough forms.

Stop adding water when the dough has reached a smooth and supple consistency, holding its shape without any dry patches or cracks. Knead the dough for 3-5 minutes until smooth. 

If the dough feels too dry and cracks, add a small amount of water to restore its pliability. On the other hand, if it’s too wet and sticky, mix in a bit more masa harina to absorb the excess moisture. 

Cover the dough with a clean kitchen towel or a damp paper towel to prevent it from drying out. 

Transfer the roasted ingredients, including the peeled garlic, to a blender, add the cilantro and broth, and blend until the mixture is smooth.

Place a medium pan or pot over medium heat, add oil, and sauté the onion until it's lightly browned, then carefully pour in the salsa and add epazote leaves. Bring the mixture to a boil, then reduce the heat to a gentle simmer and cook for 5 minutes, or until it slightly thickens. Season with salt, then remove from heat and set aside momentarily.

Using a tortilla press, take a ball of dough and shape it into a thick tortilla using the two plastic liners, making it slightly thicker than a regular tortilla to hold the cheese. 

Place the cheese on half of the tortilla in two separate sections, leaving a small gap between them. Fold the tortilla in half like an empanada, pressing the edges firmly to seal the cheese inside and removing most of the air from the interior.

Use a bench scraper, or the handle of a spoon or fork, to cut the empanada in half. Open one half of the liner and carefully remove each half, then pinch the edges to ensure they are sealed and the filling is securely enclosed.

Place the filled triangles on a parchment-lined sheet pan, cover with plastic wrap, and continue making the rest.

Heat a sufficient amount of oil for frying to a temperature of 325F, and maintain a steady temperature throughout the frying process.

Fry the triangles in batches to prevent overcrowding, carefully spooning some of the hot oil over the tops. 

Continue frying until both sides are golden brown and cooked through. Some of the cheese may start to escape from the triangles, but by this time they should be ready to be removed from the oil. If there is any remaining cheese in the oil, use a slotted stainless steel spoon or skimmer to remove it. 

Once the chilaquiles are done, remove them from the oil and place them on a rack or paper towels to drain excess oil.

Plate the desired amount of chilaquiles, pour the reheated salsa verde over the top, add a couple of fried egg, and finish with the toppings.