PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. To make clean up easier, line a large baking sheet (or sheet pan) with parchment paper and set aside. In a medium bowl, combine the shredded chicken with the bbq sauce, cayenne (if using), and garlic powder. Set aside for now.

ARRANGE: Arrange the tortilla chips on the prepared sheet pan. Evenly distribute the shredded bbq chicken over the chips using a fork. Follow it up with both the shredded cheeses, red onions, and pickled jalapeños. Bake the nachos for 11-13 minutes or until the cheese *just* melts.

SERVE: Meanwhile, make sure the queso is at a ‘spoonable’ consistency. If it’s more solid, you can heat it in the microwave in 10-second increments (stirring in between) until it’s back to a liquid-like state, but not hot! Remove the sheet pan from the oven and drizzle with queso. cheese. Place the sheet pan back in the oven for 1-2 minutes or until the queso heats through. Sprinkle with cilantro and serve immediately topped with chopped scallions, sour cream, guacamole, or anything else you like!