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Salsa
Topper
Preheat the Oven: Set your oven to 400°F (204°C) and line a large, rimmed baking sheet with aluminum foil or parchment paper for easy cleanup.
Layer Wide, Not Tall: Spread your tortilla chips out across the entire baking sheet. Overlap them slightly, but avoid making a massive pile so the chips underneath don't get left out.
Add the Fillings: Evenly scatter your jerk-seasoned chicken and sliced jalapeños across the chips.
Smother with Cheese: Blanket everything with your shredded Monterey Jack and Pepper Jack cheese blend. Make sure to get cheese on the outer edges to lock the chips together.
Bake to Perfection: Bake for 8 to 10 minutes until the cheese is completely melted, bubbly, and the edges of the tortilla chips are lightly toasted.
Dress and Serve: Pull the sheet pan out of the oven. Spoon the fresh pineapple-mango salsa over the top and finish with dollops of sour cream before serving hot.