Instructions

• Preheat the broiler to high and place an oven rack about 6 inches (15 cm) from the broiler element.
• Make the asiago cheese sauce: pour 4 cups whole milk into a medium saucepan over medium heat and heat until steaming and small bubbles form at the edges (scald), but do not boil.
• Whisk in 1 white roux recipe into the hot milk and continue whisking for 5–7 minutes over medium heat, until the sauce becomes very thick and coats the back of a spoon (nappe).
• Remove the saucepan from direct heat, whisk in 4 ounces shredded asiago cheese until melted and smooth, then keep the sauce warm on the lowest burner setting while you cook the chicken (stir occasionally).
• Season both sides of the 2 9-ounce boneless skinless chicken breasts with sea salt and pepper to taste.
• Heat 2 tablespoons olive oil in a large frying pan over high heat until shimmering. Add the seasoned chicken breasts, then immediately reduce the heat to medium.
• Cook the chicken 3–4 minutes on the first side until browned, flip once and reduce the heat to low and cook 5 minutes, then flip again and cook a further 5 minutes (or until the chicken is cooked through). Verify doneness by cutting into the thickest part or using an instant-read thermometer (165°F / 74°C).
• Transfer the cooked chicken to a cutting board, let rest 3–5 minutes, then large-dice the chicken.
• Arrange the chips from the 2 bags of corn tortilla chips in an even layer on a sheet tray lined with parchment paper.
• Spoon the warm asiago cheese sauce evenly over the chips, distribute the diced chicken over the sauce, then sprinkle 8 ounces shredded mozzarella cheese evenly on top.
• Broil the assembled nachos 5–7 minutes, watching closely, until the mozzarella is melted and browned to your liking.
• Remove the tray from the oven and finish by scattering 1 cup diced tomatoes, 1 cup sliced black olives, 1 cup pitted sliced kalamata olives, 1 cup sliced banana peppers, and 1 bunch sliced green onions evenly over the nachos. Season with additional sea salt and pepper to taste, then serve immediately.