Line the tray. Scraping melted cheese off a dish or tray is no way to end an evening. Line your tray with heavy duty aluminum foil.
Thin chips. The heavy-gut-guilt of a bad tray of nachos comes from thick corn chips. Remember, we’re not here for the corn. It’s just a light, crunchy base for cheese.
2 year-old cheddar. Medium, sharp, or extra sharp? No. Buy cheddar graded 2 years, 3 years, or ‘weaponized.’
Pro-tip: Grate cheddar onto a paper towel or, better yet, pre-sliced wax paper. Easy to dump on the chips, easy to clean up.
Chili con limon. Or “chile lime seasoning.” This is the secret; shake it liberally over the cheese and chips.
Jalepenos. Lots of them.
Broil. Don’t let me hear that you are microwaving nachos…