Preheat the broiler to high heat.
Add the milk to a medium-size pot over medium heat and scald.
Whisk in the roux and cook until it becomes very thick or nappe, think alfredo sauce. Cook for 5-7 minutes while whisking.
Whisk in the cheese and keep warm over low heat.
Season the chicken breasts on each side with salt and pepper and set aside.
Add the olive oil to a large frying pan over high heat and once it begins to smoke add in the chicken breasts and turn the heat to medium.
Cook for 3 to 4 minutes or until browned and flip over, turn the heat to low and cook for 5 minutes, then flip again and cook for a further 5 minutes or until browned and cooked throughout. Or follow my perfectly cooked chicken breast method of in the oven.
Large dice the chicken.
To Layer: Place the corn chips on a sheet tray lined with parchment paper and layer on with the asiago cheese sauce, chicken and mozzarella.
Broil for 5-7 minutes or until the cheese is melted and browned.
Finish by adding on tomatoes, olives, peppers and green onions. Serve.