Place chicken in standard full steam table pan.
Combine BBQ sauce, water, vinegar and pepper flakes in bowl and pour over chicken.
Cover. Heat for 1 hour until chicken reaches 165°F for at least 15 seconds. Heat to 165°F for at least 15 seconds.
While chicken is cooking, heat Ultimate Cheddar Cheese Sauce according to package directions until sauce reaches 145°F to 155°F.
Shred cooked chicken in pan. Hold warm.
To serve, add 2 ounces tortilla chips plate, top with chicken (using #16 scoop), and drizzle with 2 ounces cheese sauce.
Garnish with fresh jalapeño, if desired.
Created by Chef Vince Scimone of Grossmont Union High School District