Trip off the outer leaves from the sprouts and give the heads a quick wash.
Melt bacon grease or butter in a small skillet while you shred the brussels sprouts. Cut them in half, then place them cut side down on your board. With a sharp chef's knife, slice them from the tip down to the core. Discard the woody core.
Stir fry the shredded sprouts in the fat for 2-3 minute until they turn bright green and wilt slightly.
Add the lime zest and salt to the pan, stir together and remove from heat.
On a microwaveable plate, arrange the tortilla chips and sprinkle with cheese. Top with sauteed brussels sprouts and finish with sliced of chili pepper.
Microwave until the cheese had melted.
Alternatively, prepare nachos on a pizza pan or pie pan and place under the broiler for 2-3 minutes.