Ingredients

• 8 ounces kettle cooked potato chips
• 8 ounces leftover or store-bought barbeque pulled pork
• 8 ounces Jalapeno Hollandaise Sauce, recipe follows
• 4 ounces Mexican Cotija cheese
• 1 ounce fresh cilantro leaves, chopped
• 2 sticks butter
• 4 egg yolks
• 2 tablespoons champagne vinegar
• 1 teaspoon fresh lime juice
• 1 small fire-roasted jalapeno, chopped
• Pinch cumin
• Pinch kosher salt

Instructions

1. Arrange the potato chips on a medium serving dish, allowing them to overlap slightly. Top the chips with the pulled pork, then top with the Jalapeno Hollandaise Sauce. Sprinkle the Cotija cheese and cilantro over the top of the dish and serve immediately.
2. In a small saucepan over low heat, bring the butter to a boil, being careful not to scorch the butter. In a blender, mix the egg yolks and champagne vinegar on high speed. With the blender running, add the melted butter in a slow, steady stream. The sauce should be somewhat thick and custard-like; if it is too thick, add water, 1 teaspoon at a time, to thin. Stir in the lime juice, roasted jalapeno, cumin and salt.