For the chips: Preheat the oven as low as it will go, to 170 to 200 degrees F.
Place the chips on a baking sheet or oven-safe serving platter and toast in the warm oven for 10 minutes.
For the pickled topping: Add the pickles, pickled and fresh jalapenos to a small bowl and stir. Set aside.
For the cheese sauce: Add the beer, seasoning blend and half the cheese to a saucepot on medium heat and bring to a simmer, whisking continuously. Once melted, whisk in the remaining cheese to combine and cook, whisking, until completely melted and smooth, about 4 minutes. Keep warm.
For the meat: Add the beer, mustard and a few grinds of pepper to a large high-sided pan. Simmer to bloom the pepper, about 1 minute. Add the ham and pork and stir to coat, then cook until the liquid is slightly reduced, about 3 minutes.
Remove the chips from the oven and transfer to a serving tray, if necessary. Top the chips with a single layer of the meat, followed by the cheese and pickled topping. Serve immediately.