Sunny's Cubano Nachos

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 6 to 8 servings
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One 13- to 16-ounce bag white corn tortilla chips

Pickled Topping:

2 dill pickle spears, chopped

1 whole pickled jalapeno (or 8 to 10 slices), chopped 

1 fresh red jalapeno, or other in-season red hot chile pepper, seeded and chopped 

Cheese Sauce:

10 ounces lager

1 teaspoon all-purpose meat seasoning blend, preferably Goya Adobo 

8 ounces shredded Monterey-Pepper Jack cheese blend 

8 ounces shredded Swiss cheese 


1/2 cup lager

1/4 cup yellow mustard 

Freshly ground black pepper 

8 ounces deli ham, sliced paper thin, then gently chopped or torn 

8 ounces cooked deli pork roast, sliced paper thin, then gently chopped or torn 


  1. For the chips: Preheat the oven as low as it will go, to 170 to 200 degrees F.
  2. Place the chips on a baking sheet or oven-safe serving platter and toast in the warm oven for 10 minutes.
  3. For the pickled topping: Add the pickles, pickled and fresh jalapenos to a small bowl and stir. Set aside.
  4. 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.
  5. 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.
  6. 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.