Arrange the potato chips on a medium serving dish, allowing them to overlap slightly. Top the chips with the pulled pork, then top with the Jalapeno Hollandaise Sauce. Sprinkle the Cotija cheese and cilantro over the top of the dish and serve immediately.
In a small saucepan over low heat, bring the butter to a boil, being careful not to scorch the butter. In a blender, mix the egg yolks and champagne vinegar on high speed. With the blender running, add the melted butter in a slow, steady stream. The sauce should be somewhat thick and custard-like; if it is too thick, add water, 1 teaspoon at a time, to thin. Stir in the lime juice, roasted jalapeno, cumin and salt.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.