Turn on the oven broiler. On a baking sheet place the jalapeno chilies. Place the baking sheet underneath the broiler element in oven. Check frequently for blackening. Once the chile has blackened on one side rotate it until all sides are fully blackened (note: the skin will be difficult to remove if it has not blackened first).

Remove the chilies from the oven and place into a zip plastic bag. Seal and place in the refrigerator for 15 minutes or until cool enough to handle with your hands.

Peel off the blackened outer skin of the chile. Remove the stem, seeds and inner membrane (attaches the seeds to the inside of the chile). Chop and set aside. Note: the oils from chilies can be very painful if they come in contact with areas such as the eyes or nose. When working with chilies practice frequent hand washing or consider wearing latex-type gloves.

Heat the oven to 400 degrees. In a large bowl add the three cups of cheese and stir to fully combine. Set aside.

Prepare a baking sheet with a layer to tortilla chips to cover the pan.

Sprinkle 1/3 of the chopped ham and cheese over the first layer of chips. Add a second layer of chips, completely covering the first. Layer on the remaining ham, black beans, roasted chopped jalapeno chilies, salsa topping with the remaining cheese.

Place in the heated oven until the cheese fully melts (usually less than 5 minutes). Remove; top with chopped cilantro and sour cream (or allow individuals to serve that on the side if desired). Eat immediately.