Nachos "Cubano"

Ingredients:

Chips

• 450 g white tortilla chips

Pickle topping

• 2 pickles, finely chopped
• 1 whole pickled jalapeño (or 8-10 rings), sliced
• 1 fresh red jalapeño or other seasonal red hot chili pepper, seeded and finely chopped

Cheese sauce

• 300 ml of light beer
• 1 teaspoon all-purpose meat seasoning
• 220 g of grated Monterey Jack and Pepper Jack cheese mixture
• 220 g of grated Swiss cheese

Meat

• 0.5 cups light beer
• 1/4 cup yellow mustard
• 220g ham, sliced ​​into paper-thin slices, carefully tear into pieces
• 220g cooked pork loin, sliced ​​into paper-thin slices, carefully tear into pieces

Preparation:

1. Chips:
   
   Preheat oven to 90°C. Place the chips on a baking sheet or oven-safe serving dish and toast in a warm oven for 10 minutes.
2. Topping:
   
   Place the pickles, pickled and fresh jalapeños in a small bowl and toss to combine. Set aside.
3. Cheese sauce:
   
   Combine the beer, seasoning, and half the cheese in a saucepan and bring to a boil over medium heat, stirring constantly. Once the cheese has melted, stir in the remaining cheese until fully incorporated and cook, stirring, until completely melted and smooth, about 4 minutes. Keep warm.
4. Meat:
   
   In a large skillet with high sides, combine the beer, mustard, and a few grinds of black pepper. Cook for about 1 minute. Add the ham and pork and stir to coat with the sauce. Cook until the liquid has evaporated slightly, about 3 minutes.
5. Remove the chips from the oven and transfer to a serving platter if needed. Top the chips with a layer of meat, then cheese sauce and topping. Serve immediately.