Sunny's Cubano Nachos Recipe | Sunny Anderson | Food Network

Ingredients

• One 13- to 16-ounce bag white corn tortilla chips
• 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
• 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