Migas-Filled Chile Rellenos with Pulled Chicken, Tomato Salsa and Chiuhaha Sauce

Pulled Chicken:

8 bone-in, skinless chicken thighs

2 tablespoons ancho chile powder 

Kosher salt and freshly ground black pepper 

Canola oil, for searing 

2 cups low-sodium chicken broth 

1/4 cup barbecue sauce, such as Mesa Grill Barbecue Sauce or your favorite brand

Chiles:

8 poblano chiles

2 tablespoons canola oil 

Kosher salt and black pepper to taste 

Tortillas:

1 cup canola oil

Two 6-inch yellow tortillas, one cut into 1/2-inch strips and one julienned

Two 6-inch blue corn tortillas, one cut into 1/2-inch strips and one julienned

Kosher salt 

Cooked Tomato Salsa:

2 large overly-ripe beefsteak tomatoes, roughly chopped

1 jalapeno, chopped 

3 cloves garlic, chopped 

2 tablespoons canola oil 

1/2 teaspoon dried Mexican oregano 

Kosher salt and freshly ground black pepper 

Migas-Filled Chile Rellenos:

1 1/2 cups heavy cream

1 1/2 cups shredded chihuhua cheese 

Kosher salt and freshly ground black pepper 

2 tablespoons unsalted butter 

1 tablespoon canola oil 

1 small red onion, finely diced 

1 medium bell pepper, julienned 

1 jalapeno, finely diced 

9 large eggs, lightly beaten 

1/4 cup chopped fresh cilantro leaves, plus leaves for garnish