Dice tomatoes (remove excess seeds), finely dice onion, thinly slice fresh jalapeño, shred lettuce, and roughly chop cilantro. Set aside in separate bowls so assembly is quick.

Prepare protein

If using chicken: shred cooked seasoned chicken and warm in a skillet with 1–2 tbsp water or reserved cooking juices over medium heat until hot. If using ground beef: brown and season with 1 tsp chili powder, 1/2 tsp cumin, salt and pepper; drain excess fat. If using steak: grill or sear to desired doneness, rest 5 minutes and slice thinly. If using BBQ: warm pulled BBQ meat gently in a saucepan until heated through.

Make Queso

In a medium saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute to form a roux.

Slowly whisk in milk until smooth. Continue cooking, whisking frequently, until mixture begins to thicken, about 3–4 minutes.

Reduce heat to low and stir in shredded cheddar and monterey jack a handful at a time, stirring until fully melted and smooth. Do not boil.

Stir in pickled jalapeño slices, cumin, smoked paprika, salt, and pepper. Taste and adjust seasoning. Keep queso warm on the lowest heat or transfer to a small insulated container.

Assemble Mile High Nacho

On a large oven-safe platter or sheet pan, arrange half of the tortilla chips in an even layer to form the first layer of the nachos.

Spoon about half of the warm queso evenly over the first chip layer, letting it drizzle into gaps.

Scatter half of the chosen protein evenly over the queso, followed by half of the diced tomatoes, onions, jalapeño slices, and a light sprinkle of cilantro.

Add the remaining tortilla chips to build the second layer on top of the first assembly.

Pour the rest of the queso over the top layer. Distribute remaining protein, tomatoes, onions, fresh jalapeño slices, and cilantro over the nachos.

Add dollops of chunky salsa and sour cream across the top (or serve sour cream and salsa on the side for self-serve).

If you like extra tang, sprinkle crumbled cotija over the top and place lime wedges around the platter.

Finish & Serve

Optional — for a warmed finished dish: place assembled nachos under a broiler 1–2 minutes to warm toppings and set cheese (watch closely to avoid burning).

Top final assembled nachos with shredded lettuce so it remains crisp, extra fresh cilantro, and additional sliced jalapeño or pickled jalapeños to taste.

Serve immediately while queso is warm with lime wedges on the side. Provide extra salsa, sour cream, and hot sauce as desired.