Make the salsa roja: Add the rehydrated chiles, whole tomatoes, onions, jalapeño, and garlic cloves into the blender. Pulse until the mixture is smooth. Over high heat add 2 tablespoons of olive oil to your cast iron skillet. Add in tomato mixture; season with salt, pepper, and honey. Mix until blended. Once the mixture has come to a boil, reduce to a simmer and let thicken for 15 minutes.
Assemble the chilaquiles: Add about 1 cup of vegetable oil into a sauce pot and let it heat until it reaches 350 degrees F. Cut the tortillas into 8 equal triangles. Add 5-7 tortilla triangles to the oil at a time. Cook for 30 seconds on each side until the tortillas are lightly browned and crisp. Remove from oil with a slotted spoon, place on a napkin to drain the excess oil. Season with salt, to taste. Repeat until all of the tortillas are fried.
Add tortillas to the tomato mixture and lightly toss so all of the tortillas can get coated. Top the tortilla chips with the Monetary jack cheese.
Crack 4 eggs on top of the tortilla chips. Bake at 350 degrees for 10 minutes until the eggs are cooked and the cheese has melted. Remove from oven. Top your chilaquiles with feta, avocado, cilantro, and diced onions. Serve with lime wedges.