1bag of tortilla chipsdo yourself a favor and DO NOT use the restaurant style thin chips, by the thicker corn chips
2cupsbbq pulled pork
can of hatch green chilis
For the white sauce
2Tablespoonsall purpose flour
2cupsmedium cheddar cheese
Sliced black olives
sliced fresh serrano peppers(seeds removed
sliced pickled jalapenos
Finely chopped red onions
Sliced green onions
To make the cheese sauces
In a large saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour until a thick paste forms. Whisk for about 4 minutes until the roux is a bit colored and smells a little nutty, you want to cook the raw flour taste out of it, but you don't want to burn it. Whisk in the 2 cups of milk and bring the mixture to a simmer. You want the mixture to just bubble up, this will take about 10 minutes. Remove from the heat and whisk in the cheese, a cup at a time, until it all melts and is totally smooth. Whisk in chili powder and a pinch of salt. Keep warm.
To make the nachos
Heat the oven to 400.
Warm the pork in the oven, a saucepan or the microwave.
Lay half the chips in a single layer on a cookie sheet or a cast iron pan. Only put enough chips on for a single layer. Throw them in the oven for about three minutes. Pull from the oven and spoon half the cheese sauce onto the chips. Layer the rest of the chips on top and put back in the oven for three more minutes. Pull out again and spoon the remaining cheese sauce on top. Put the pork on top and pop back in the oven just for like two more minutes and get the rest of the toppings ready. Pull out from the oven and top with everything EXCEPT the salsa, sour cream and guacamole.
Serve and enjoy immediately serving salsa, sour cream and guac on the side.