Cook chorizo in a large skillet until brown, breaking up into small chunks ¼” in size.  Remove from skillet to a paper towel to drain.

Dice a cut of beef into ¼” pieces and brown in the same skillet with the chorizo grease.  Remove to a paper towel to drain.

Dice chicken breast meat into ¼” pieces.  Cook in the remaining chorizo grease until done.  Remove to a paper towel to drain.

In the same skillet, saute onion until caramelized (add a little olive oil if needed).  Add the drained black beans, season with cilantro, cumin, ancho chili powder and salt. Saute for a minute.  Add the heavy cream and sour cream and stir to combine making it a thickened mixture. (this can be rewarmed just before plating).

Preheat oven to 350 degrees.

Arrange saucers on a cookie sheet.  Mix the blue and traditional tortilla chips together and place a large handful on each saucer.  Top with a large spoonful of each of the three meats. Top with a little cheddar cheese. Place nachos in the oven for about 5 minutes to melt the cheese.  Meanwhile, warm the queso blanco in a small sauce pan.

To plate, spoon the black bean and onion mixture over the meat and cheese.  Then top each serving with some Patter Fam Traditional Salsa. Drizzle a tablespoon of queso blanco cheese over the nachos.  Top with 4 slices of jalapeno, a few dices of Roma tomato, and a dollop of sour cream. Garnish with a leaf of cilantro.