Two-meter nachos

Ingredients:

Red part

• 2 cans of 400g kidney beans, rinsed
• 2 large tomatoes, finely chopped
• A little hot sauce
• 2 Fresno peppers, thinly sliced

Orange part

• 2 tablespoons of vegetable oil
• 350 g raw chorizo ​​sausage, casings removed
• 3 medium orange bell peppers, diced into 0.5cm cubes.

Yellow part

• 450 g frozen corn, defrosted
• 0.5 cup crumbled Cotija cheese or grated Parmesan
• 1/4 cup thinly sliced ​​pickled pepperoncini peppers or banana peppers

Green part

• 1 bunch green onions, thinly sliced
• 1 bunch fresh cilantro, chopped
• 2 firm ripe avocados, diced

Purple part

• A quarter of red cabbage, finely shredded
• Half a small red onion, thinly sliced

• Black part

• 1 can (425 g) canned black beans, rinsed
• 2 jars of chopped black olives (100g each), drained

Cheese sauce

• 8 cups whole milk
• 1 package (220 g) of cream cheese
• 90 g of grated Monterey Jack cheese
• 450 g white American cheese, cut into pieces
• 3 cloves garlic, finely grated
• 2 tablespoons white wine vinegar
• 5 x 367g bags of tortilla chips
• Sour cream and your favorite salsas and sauces, for serving
• Special equipment: 2 sheets of parchment or waxed paper, 2 meters long, tape, measuring tape

Preparation:

1. Red part:
   In a medium bowl or container with a lid, combine the beans, tomatoes, hot sauce, and a large pinch of salt and refrigerate. This can be done up to a day ahead of serving.
2. Orange part:
   Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chorizo ​​and cook, stirring and breaking it up into small pieces, until browned and cooked through, about 4 minutes. Add the bell pepper and a large pinch of salt, stir, and cook until crisp-tender, about 3 minutes. Cool completely, transfer to a bowl or container, and refrigerate. This can be done up to a day ahead of serving.
3. Yellow part:
   In a medium bowl or container with a lid, combine the corn and cojita and refrigerate. This can be done up to a day ahead of serving.
   
   Green part:
   In a small bowl or container with a lid, combine the green onions and cilantro and refrigerate. This can be done up to a day ahead of serving.
4. Purple part:
   In a medium bowl or lidded container, toss the cabbage with 0.5 teaspoon of salt. Place the red onion in a small bowl of ice water. Let the cabbage and onion sit at room temperature for 30 minutes. Drain any excess liquid from the cabbage and the onions. Refrigerate in separate bowls or lidded containers. This can be done up to a day in advance.
   
   Black part:
   In a medium bowl or container with a lid, combine the black beans and olives and refrigerate. This can be done up to a day ahead of serving.
5. Cheese sauce:
   Working in batches, combine the milk and cream cheese in a blender and whisk until smooth. Transfer to a very large saucepan and heat over medium heat, stirring frequently, until the mixture begins to bubble. Add the Monterey Jack and American cheeses a few handfuls at a time, stirring well after each addition, until melted and the sauce is smooth. Once all the cheese has been added, simmer the sauce over low heat for a few minutes, then stir in the garlic, vinegar, and 1 tablespoon of salt. Allow the cheese sauce to cool slightly and thicken. Keep it warm. The cheese sauce can be made, cooled, and refrigerated for up to 1 day before serving, then reheated.
   
   Yield: about 12 tbsp.
6. Assembling nachos:
   If you're preparing ahead and refrigerating the prepared ingredients, remove everything from the refrigerator and let it sit at room temperature for at least 1 hour or reheat briefly in the microwave. The exception is the green part: keep the bowl with the green onions and cilantro in the refrigerator until ready to use.
7. Tape together two 2-meter-long pieces of parchment or waxed paper to form one wide 2-meter sheet. Place it tape-side down in the middle of a long table. Arrange the chips in a rectangle 30 cm wide and 1.8 m long.
8. Drizzle three-quarters of the cheese sauce (about 8 cups) over the chips; set aside the remaining sauce for serving.
9. Starting at the left end of the rectangle, lay out a block of red ingredients to form a 12x12-inch square and sprinkle with chopped Fresno chili. Next to the red block, lay out the orange ingredients to form a 12x12-inch square.
10. Place the yellow ingredients next to the orange block and sprinkle with chopped pepperoncini peppers.
11. Then add the green block and top with the avocado.
12. Place the purple ingredients next to the chips and finally cover the last 12 inches of the chips with the black ingredients. Invite guests to fill their plates with nachos and top with additional cheese sauce, sour cream, hot sauce, and salsa. Nacho plates can be reheated in the microwave, toaster oven, or conventional oven, if desired.