Trash Can Nachos Without The Carbs

0 This recipe uses 1 lb. of precooked meat, (choose from chicken, beef, pork, pulled pork, brisket, carne asada or carnitas.)   You may desire to check my carnitas blog for that recipe, or rotisserie chicken would even work .  Reheat the meat, and shred.  Set aside. 
1 Cut your low carb wraps (or tortillas) into strips.  You have two options here.  You can choose to spray with oil and season with salt and pepper and toss in air fryer or oven at 400 degrees for 5 minutes or until they get crispy.  OR you can toss in 2 Tbsp of avocado oil and fry until crispy, and season.  Set aside. 
2 To prepare cheese sauce:   Melt 2 Tbsp butter in a sauce pan, add 1 Tbsp almond flour mix well to create a roux. With a whisk, combine well and add 2 oz cheddar, 2 oz. jack cheese, 2 oz of Oaxaca and 2 oz of Gouda.  Mix well until combined.  Add in pinch of cumin and cayenne.    Stir until combined.  Add in 2 Tbsp Pico de Gallo and 2 Tbsp pickled jalapeno juice.  *Optional for extra heat, add in 2 Tbsp chopped pickled jalapenos.  Mix well, set aside and keep warm. 
3 In a deep sauce pan or deep bowl, start layering with cheese sauce first, then add chips, meat, shredded cheddar, Queso Fresco, more cheese sauce, pico de gallo, sliced jalapenos and cilantro, green onions, repeat layers x three. 
4 Place a plate or serving platter over the top of your pot and flip over slowly releasing the pot from the plate.   Cover with rest of toppings and drizzle of Mexican crema (or sour cream).  Enjoy!