Arrange 10 cups of sturdy tortilla chips in an even single layer on a large oven-safe platter or two rimmed baking sheets (overlap slightly but avoid piling). Preheat oven to 300°F (150°C) to keep chips warm while you finish other components.

If using the optional cooked shredded chicken add-on, warm 2 cups of shredded chicken in a small skillet with 1 tsp oil over medium heat for 3–4 minutes until heated through. Season lightly with 1/4 tsp salt and 1/8 tsp black pepper. Keep warm.

When ready to serve, spoon cheese sauce evenly over chips (see Cheese Sauce directions). Scatter warmed shredded chicken over chips if using. Top with dollops of guacamole and spoonfuls of pico de gallo. Drizzle or dot sour cream across the top, sprinkle pickled jalapeño slices, garnish with cilantro, and serve with lime wedges.

Cheddar Cheese Sauce

Make a roux

In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Once foaming, add 3 tbs all-purpose flour and whisk continuously for 1–1½ minutes until the raw flour smell is gone and the mixture is lightly golden (do not brown).

Add milk and cream

Slowly whisk in 1½ cups whole milk and 1/2 cup heavy cream, a little at a time, until smooth. Continue to cook, whisking, until the sauce thickens and coats the back of a spoon, about 3–4 minutes.

Finish the cheese sauce

Reduce heat to low. Stir in 2 tbs room-temperature cream cheese until melted and incorporated. Gradually add 2 cups finely grated sharp cheddar, stirring constantly until smooth. Remove from heat and whisk in 1 tsp smoked/ancho paprika, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp hot sauce if using. Taste and adjust seasoning. Keep warm over the lowest heat or in a small insulated container; if the sauce thickens, whisk in 1–2 tbs warm milk to loosen.

Guacamole

Halve and pit 3 ripe avocados. Scoop flesh into a medium bowl and mash with a fork to a chunky consistency.

Add 1 small seeded diced tomato, 1/4 cup finely minced red onion, 1/4 cup chopped cilantro, 2 tbs fresh lime juice, 3/4 tsp kosher salt, 1/4 tsp black pepper and 1/2 minced jalapeño (if using). Fold gently to combine. Taste and adjust lime or salt. Cover tightly with plastic touching the surface to prevent browning until ready to serve.

Pico de Gallo

Combine 3 seeded and small-diced Roma tomatoes, 1/2 cup finely diced white onion, 1/4 cup chopped cilantro and 1/2 minced jalapeño in a small bowl. Add 1 tbs fresh lime juice and 1/2 tsp kosher salt, stir to combine. Let sit 10–15 minutes at room temperature to marry flavors, then taste and adjust seasoning.