Instructions

1. 25-ounce) can sliced black olives and pat dry with paper towels. Place 1/2 cup chunky tomato salsa in a fine-mesh strainer to drain off the excess liquid. Coarsely chop 1/2 cup sliced pickled jalapeños and pat dry with paper towels.Melt 3 tablespoons unsalted butter in a medium (3-quart) saucepan over medium heat. Add 3 tablespoons all-purpose flour and cook, whisking constantly, for 1 minute. Remove the pan from the heat. While whisking constantly, slowly pour in about 1/2 cup whole milk and whisk until smooth.Return the pan to medium heat and gradually whisk in the remaining 1/4 cup whole milk and 1/2 cup IPA. Cook, whisking frequently and scraping down the sides and bottom of the pan, until the mixture is thick, bubbly, and no floury taste remains, about 8 minutes. Meanwhile, place the tortilla chips in the oven to warm.Reduce the heat to low. While whisking constantly, add the cheddar and American cheeses one big pinch at a time until all the cheeses have been added and the mixture is smooth, about 5 minutes. You will initially be able to see bits of grated cheese in the sauce; keep stirring over low heat, and eventually the cheese will melt fully and the sauce will become smooth (it should coat the back of a spoon). Do not let it come to a boil.Add 2 tablespoons pickled jalapeño brine and 1 to 2 teaspoons Tajín or taco seasoning (adjust according to your taste) and whisk to combine. Taste and season with salt as needed.Remove the chips from the oven. Drizzle the sauce evenly over the chips. Sprinkle with the drained salsa, jalapeños, and olives. Serve immediately right off the baking sheet.Recipe NotesMake ahead: The sauce can be made and refrigerated in an airtight container once cooled for up to 3 days (do not freeze). Reheat in a small saucepan over low heat, stirring frequently and thinning it out with a few tablespoons of milk to adjust the consistency if desired, until the sauce is warmed through and pourable. Do not boil.