Directions

1. Cut the tortillas into quarters or wedges. Heat about ½ inch of oil in a heavy pan to 350°F. Fry the tortillas in batches for 60–90 seconds, until crisp and lightly golden. Transfer to a rack or paper towels and season with a light pinch of salt.

2. Warm the al pastor meat in a skillet over medium heat until it’s hot, with a few crispy edges. Chop into bite-size pieces if needed and set aside.

3. Heat the oven to 400°F. Arrange the fried tortillas in a single, slightly overlapping layer on a large sheet pan or baking dish. Scatter the hot al pastor meat evenly over the chips, followed by the cheese and pineapple. Everything should be visible—no piling, just even coverage so every chip gets its moment.

4. Bake for 12–15 minutes, until the cheese is fully melted and bubbling, with a few browned spots.

5. Remove from the oven and garnish with white onion and cilantro. Serve with red and green salsas on top or on the side and lime wedges if you want a little extra brightness.