Preheat oven to 300 degrees.

In a large cast iron skillet over medium heat, add 1 TBS of vegetable oil. Add onions and peppers. Cook over medium heat until caramelized. Season with salt and pepper, and remove from pan into a bowl. Set aside.

In a small saucepan over medium-low heat, add processed cheese, milk, and pickled jalapeños. Stir occasionally allowing the mixture to melt and come together. Keep warm. Finish by adding a splash of brine from the jar of jalapeños.

Return the cast iron skillet to heat. Add the other TBS of oil to the pan. Add shaved ribeye. Season with salt, pepper, granulated garlic, granulated onion, and smoked paprika. Measure with your heart. Mix until just cooked through.

Add the onion and pepper mixture back to the pan and mix with the meat.

On a sheet pan lay down a generous amount of tortilla chips. Sprinkle cheddar and Monterrey jack cheeses over the top. Add the meat mixture on top of the cheese and sprinkle with additional cheese. Stick in the oven until the cheese is melty.

Remove the nachos from the oven and top with jalapeño whiz, and more pickled jalapeños. Serve with Heineken Silver for the ultimate balance of flavors!