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1
For the relish: In a food processor, combine the habenero peppers, jalapeno peppers, ghost peppers, roasted red peppers and garlic cloves.
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2
Pulse until chunky but not pureed.
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3
Pour the mixture into a mixing bowl and fold in the red onions, granulated sugar, pineapple juice, apple cider vinegar, grape jelly and Sriracha.
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4
Stir until combined.
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5
In a saucepan, reduce the mixture by one-third over medium heat, about 15 minutes, and cool.
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6
For the chips: Slowly heat the peanut oil in a high-sided pot to 350 degrees F. Preheat the oven to 475 degrees F.
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7
Cut the corn tortillas into chip-size triangles.
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8
Mix together the ancho chili powder, brown sugar, kosher salt and black pepper in a small bowl.
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9
Fry the corn tortilla chips until crispy, 3 to 5 minutes.
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10
Remove the chips from the peanut oil, shake off excess oil and add chips to a large mixing bowl.
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11
Sprinkle the spice mixture over the chips while hot and set aside.
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12
For the nachos: Place two-thirds of the chips on 2 oven-safe plates or 1 large casserole dish.
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13
Cover the chips with 2 cups Monterey Jack and 2 cups sharp Cheddar.
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14
Add the remaining chips and cover with the remaining cheese.
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15
Bake until the cheese is melted, 8 to 10 minutes.
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16
Garnish with the death relish, pickled jalapenos, tomatoes, sour cream and cilantro.
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17
Squeeze juice from the lime evenly on top of the nachos.
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18
Cook's Notes: Make sure that the pot that the chips are fried in is twice the size of the amount of oil used.
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19
Watch the chips and cheese closely in the oven as the chips are seasoned with brown sugar and sugar will burn.
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20
Nachos can also be garnished with your favorite salsa and guacamole.
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21
Add your favorite chili recipe or smoked pulled pork shoulder to nachos if desired.
