For the pico de gallo, peel the onion and garlic, then dice finely. Wash the tomatoes, remove the stalk and seeds, then chop finely. Also finely chop the coriander and the chilli pepper. Mix everything in a bowl and season with salt and a little pepper.
Fry the veggie pulled in a pan with a little oil for about 3 minutes. Arrange the nacho chips in small bowls and garnish with cheese sauce, pico de gallo, veggie pulled and fine slices of jalapeño.