Stack tortillas and cut each into 6 wedges. Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry tortilla wedges in batches for 45–60 seconds per side until crisp and lightly golden. Use a slotted spoon to transfer to a paper towel–lined tray and immediately sprinkle with coarse kosher salt. Keep warm in a single layer in a low oven (200°F/95°C) if needed.

Protein — chicken or short rib

Prepare chicken

If using chicken: pat pieces dry and toss with smoked paprika, ground cumin, garlic powder, 2 tsp salt and 1/2 tsp black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 4–6 minutes, stirring occasionally, until browned and cooked through (internal temp 165°F/74°C). Remove from heat and set aside.

Prepare short rib

If using braised short rib: shred warmed short rib meat and taste for seasoning. If underseasoned, toss with remaining 1 tsp salt and 1/2 tsp black pepper and briefly warm in a skillet over medium heat for 2–3 minutes to help render fat and concentrate flavors.

Spicy Queso & Cheese Sauce

Make a roux

In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook 1–2 minutes, stirring, until the raw flour smell is gone and the mixture is pale golden.

Add dairy

Slowly whisk in 1 cup whole milk and 1 tablespoon heavy cream, bringing mixture to a gentle simmer. Continue whisking until mixture thickens and coats the back of a spoon, about 3–4 minutes.

Melt cheeses and finish queso

Lower heat to medium-low. Add chopped white American cheese, grated sharp cheddar and pepper jack in small handfuls, whisking to melt and incorporate before adding more. Stir in diced green chilies, 1 teaspoon pickled jalapeño juice or hot sauce, 1 teaspoon ground cayenne, 1 teaspoon salt and 1 teaspoon black pepper. Taste and adjust heat/salt as needed. Keep warm on the lowest heat, stirring occasionally to prevent skin forming. If sauce is too thick, thin with up to 2 tablespoons milk.

Assemble Nachos

Preheat oven to 325°F (160°C) if holding/finishing nachos in the oven.

On an oven-safe platter or sheet, spread a single even layer of freshly fried tortilla chips. Spoon about one-third of the spicy queso over the chips (use more for a saucier result). Distribute half of the chosen protein (chicken or short rib) evenly across the chips. Scatter a portion of black olives and a few slices of fresh jalapeño, then repeat with another layer of chips, queso, and the remaining protein. Finish with a light drizzle of remaining queso. Avoid piling too high to keep chips crisp.

If desired, place assembled nachos in the preheated oven for 4–6 minutes to warm toppings and further melt cheese. Remove from oven carefully.

Toppings & Garnish

Top the hot nachos with pico de gallo, dollops of sour cream (or pipe/squeeze if preferred), spoonfuls of salsa, sliced black olives and thinly sliced fresh jalapeño for extra heat. Sprinkle chopped cilantro, crumbled Cotija or queso fresco and sliced green onions over the top. Serve immediately with lime wedges on the side to squeeze over the nachos.