There are many, many ways to make nachos. As a kid I melted the cheese on the chips in the microwave. As an adult I typically melt the cheese on the chips in the oven and top with veggies and salsa. When the choice was queso sauce or melted cheese, I always went for the melted cheese because I just like the texture better.
Queso sauces can be good, however. I have had several good ones and decided it was time for me to branch out. Here is a simple recipe I put together that can be made for a crowd or just a delicious dinner for one, with a little guilt on the side, of course, for finishing the entire plate. All I can say is, good thing I ran 7 miles this morning!
1 whole jalapeno pepper, diced (keep the seeds for flavor)
4 oz shredded Mexican cheese (If you can't find a pre-shredded Mexican blend, use cheddar and Jack)
4 oz heavy cream
1 tsp crushed garlic
Pour the cream into a small saucepan on a medium flame. When it starts to bubble, add the garlic and jalapenos. Slowly add in the cheese, stirring the mixture to make sure the cheese doesn't stick to the bottom or burn. Add salt to taste.
Pile a handful of tortilla chips onto a serving dish and then pour the sauce on top. Top with shredded lettuce, hot sauce (I like to use jalapeno Tabasco, which is milder but adds a nice flavor), a dollop of sour cream, and salsa. Sprinkle some more shredded cheese on top (or directly onto the sauce so it melts a little).
Serve with your favorite cerveza and you are ready to celebrate Cinco De Mayo or Shavuot.