Turn the oven to 400 degrees.
Scatter the nachos on parchment paper on a baking sheet, layering and letting them overlap slightly.
Evenly pour the queso over the nachos.
Add the caramelized onions over the cheese (I actually only used about half but save the rest for something else!).
Scatter the brussels sprouts even only the onions.
Scatter the extra diced jalapeños over the sprouts.
Put the sheet pan in the oven for 4-5 minutes.
Remove with oven mitts and use a spoon to evenly distribute some of the cranberry salsa (I used about ⅓ of the recipe I made above here but use more as desired) over the chips.
Repeat with sour cream, as desired.
Finish off with a sprinkling of pepitas, crumbled sage and extra cilantro leaves.
Serve immediately.