Arrange half of the blue chips and half of the yellow chips on a large platter with some of the cheese sauce drizzled on the bottom of the platter to keep the chips from sliding around, drizzling more cheese sauce between layers of chips.
Toss the grilled chicken with ˝ cup of the Green Chili Sauce and set aside.
Spoon 1 cup of black beans over the chips and add more cheese sauce. Top the black beans with the sliced chicken. Spoon ˝ cup of the Pico de Gallo over the chicken and then garnish with the pickled jalapenos, sour cream, guacamole, and cilantro leaves.
Yield: 6 to 8 servings
*Cook’s Note: The following recipes make slightly more cheese sauce, pico de gallo and black beans than you will need for the nachos. Serve the remaining ingredients on the side with chips!! Or, grill more chicken and make another batch!