# What do you put on your nachos?

**URL:** <https://boards.straightdope.com/t/what-do-you-put-on-your-nachos/230510>\
**Category:** Cafe Society\
**Created:** [February 22, 2004, 5:01pm UTC](https://boards.straightdope.com/t/what-do-you-put-on-your-nachos/230510 "2004-02-22T17:01:19Z")\
**Posts on this page:** 1\
**Page:** 2

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**Author:** ![tracer](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tracer/32/20578_2.png) [@tracer](https://boards.straightdope.com/u/tracer)\
**Post date:** [February 24, 2004, 7:25am UTC](https://boards.straightdope.com/t/what-do-you-put-on-your-nachos/230510/21 "2004-02-24T07:25:46Z")

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Cheese.

And I don’t mean that homogenized liquid-at-room-temperature Velveeta crap. I mean _ **CHEESE** _. Cheddar cheese. Monterey jack cheese. Monterey jack cheese with those little flecks of jalapeño in it. **Actual cheese.**

Oh – and you can’t bake them. You have to heat them from above, so that the chips won’t burn before the cheese bubbles. Put 'em in the broiler, or in a toaster oven on the “broil” setting. (And watch them like a hawk when you do – the boundary between “done” and “burned” is about 15 seconds!)

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