HEAT oil in large skillet over medium-high heat. Fry tortilla triangles in batches until golden brown. Drain on paper towels; set aside. Discard oil leaving about 1 tablespoon in skillet.
PLACE chiles, tomatoes and juice and bouillon in blender; cover. Blend until smooth; set aside.
COOK sliced onion and garlic in same skillet over medium-high heat until tender. Reduce heat to medium. Add chile puree and Abuelita chocolate; cook, stirring occasionally, for 3 to 5 minutes or until slightly thickened.
PLACE tortillas in large serving dish. Pour sauce over tortillas.
TOP with media crema, cheese, diced onions and cilantro. Serve immediately.