Nachos with plantain chips and spicy chicken

Ingredients:

• 2 tablespoons of vegetable oil
• 1 white onion, diced
• 1 serrano pepper (half finely chopped, half thinly sliced), optional
• 1 teaspoon ground chipotle pepper
• Grated zest of 1 lime + juice of 2 limes
• 1 cup lightly salted chicken broth
• 1 grilled chicken, shredded, skin removed (about 4 cups)
• Half a mango, diced
• 1 diced bull's heart tomato
• 1 cup chopped fresh cilantro
• 4 tablespoons unsalted butter
• 1/4 cup flour
• 2.5 cups whole milk, warm
• 1 package (220 g) of mixed grated Mexican cheeses
• 3 bags of 140g plantain chips
• 1 container (220 gr.) guacamole

Preparation:

1. Prepare the chicken:
   
   Heat vegetable oil in a large skillet over medium-high heat. Add most of the onion, reserving 1/2 cup for salsa, season with 1/2 teaspoon each salt and black pepper, and cook, stirring, until translucent, 5 minutes. Add the crushed serrano chili, chili powder, and the zest and juice of 1 lime; stir for 30 seconds. Add the chicken broth and chicken and bring to a boil. Reduce heat to medium and simmer until thickened, about 8 minutes.
2. Meanwhile, prepare the mango salsa.:
   
   In a medium bowl, combine mango, chopped serrano, remaining onion, tomato, cilantro, juice of remaining lime, and 1/2 teaspoon salt.
3. Prepare the cheese sauce:
   
   In a medium saucepan, melt the butter over medium-high heat. Add the flour and cook until foamy, about 2 minutes. Stir in the milk and bring to a boil, then reduce the heat and simmer, stirring, until the sauce thickens, about 4 minutes. Remove from heat and add the cheese. Stir until smooth.
4. Reheat the chicken filling if needed. Arrange the plantain chips on a platter. Top with layers of half the cheese sauce, the chicken filling, the remaining cheese sauce, guacamole, and mango salsa.