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1
Preheat the oven to 400 degrees F.
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2
For the chips: In a large frying pan pour enough oil to fill it 1-inch deep, and heat it to 360 degrees F. When the oil begins to swirl add the tortilla wedges in batches and fry, flipping once until golden and a light tap sounds hollow, about 4 minutes total.
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3
Remove to a paper towel-lined plate and sprinkle each batch with a pinch of salt as they are placed on the plate.
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4
Transfer evenly to serving plates or a platter.
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5
Meanwhile make the jalapeno salsa: On a baking sheet toss the jalapeno halves, onion, and garlic with olive oil and arrange so that garlic cloves hide under the cavities of the jalapeno halves.
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6
Season with salt and pepper, and roast in the oven until the jalapenos begin to blacken and char along with the onions, about 20 to 25 minutes.
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7
Remove from the oven and place all the ingredients, oil included, into a food processor.
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8
Add the cilantro, chicken stock, and lime juice, blend until smooth, taste and season with salt.
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9
Set aside.
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10
For the cheese sauce: In a small saucepan on medium heat, add the butter, oil, onion, pinch salt and couple grinds pepper.
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11
Saute until the onions are tender, then add the flour and cook until it stops foaming, but does not brown, about 2 minutes.
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12
Add the heavy cream and stir until thickened, about 5 minutes.
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13
Add the cheese and stir until melted.
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14
Keep warm.
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15
To assemble the nachos, layer the chips on a platter and scatter with the shredded chicken, drizzle cheese sauce, and finish by topping with some of the jalapeno salsa.
