A Nacho Philosophy

Chris Shepherd's cookbook, Cook Like a Local, has a sleeper of a recipe, one that I definitely skipped right over, but my son wanted me to make.  Thank goodness,  because this is the best homemade queso I have ever made.  Do not skip the Sambal Oelek!!
Here is his nacho philosophy:

1. Chips Are All Important. “Make sure your chips are thick and sturdy. If you get only one takeaway from this recipe, it’s thick chips. And they should be a certain shape. Are rounds good? No, I don’t think so, you want the corner texture; it’s a little crispier. And homemade are too greasy; don’t waste your time trying to make your own chips.” Testing tip: Not all thick chips are created equal. Make sure yours are sturdy and won't melt when sauce hits them. If you're serious about your nachos, it's worth doing a test with a few chips and salsa to make sure they'll hold up.
 2. Go for Double Cheese. “If you’re only going to do one cheese, go with shredded Colby or Cheddar. Flavor and texture-wise it’s a better payoff, the way the cheese clings to the chip. But if you can do both cheese sauce and shredded cheese, you’ll be happier. You’re basically ensuring a jackpot with every chip.
3. Layering, Layering, Layering. “The worst mistake you can make with nachos is to pour everything over the top. A high-rising pile of nachos is a beautiful thing. Respect the bottom layers; you don’t want those chips to be naked. Construct your nachos: bottom layer, middle layer, top layer.” Testing tip: This doesn't mean a nacho mountain—the toppings inside won't melt. Use a large pan and spread the chips out. And then, of course, top them well.

Nacho Meat
1 lb. ground beef
1 tbsp. chili powder
1 tbs. cumin
1 tsp. black pepper
1 tsp. paprika
1 tsp. crushed red pepper flakes
½ tbsp. onion powder
1/2 tsp. garlic powder
Salt

Nacho Fixings
Thick, sturdy tortilla chips
1½ cups nacho meat
4 cups shredded cheese
1 cup pickled jalapeños
1 cup shredded cabbage
1½ cups pico de gallo, for serving
1 cup sour cream, for serving
½ cup cilantro leaves, for serving

Make the Nacho Meat. In a large sauté pan, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, until tender, about 10 minutes. Add the ground beef and cook, stirring, until cooked through, about 10 minutes. Stir in the remaining ingredients and cook for 1 minute. Season with salt to taste.

Spicy Cheese Sauce
 1/4 c. diced onion
4 garlic cloves minced
1/4 cup all-purpose flour
4 tbsp. unsalted butter
2 cup half and half
2 c. grated sharp Cheddar
3 tbsp. sambal oelek
1 Tbs. red hot sauce
Salt

Melt the butter in a medium heavy-bottomed saucepan, add onions and garlic. Slowly stir in the flour and cook over moderate heat until the roux is smooth and bubbling, about 5 minutes. Whisk in the  half and half slowly. Cook, whisking occasionally to remove any lumps, until thickened and smooth, about 15 minutes. Slowly whisk in the grated sharp cheddar, a handful at a time.  Stir in the sambal and hot sauce. Season with salt.

Assemble the Nachos. Preheat the oven to 350°. Cover a large, rimmed cookie sheet or baking pan with foil (optional). Arrange a layer of tortilla chips on the cookie sheet. Spread one-third of the nacho meat on the chips, followed by a third each of the cheese sauce, Colby cheese, jalapeños, hominy and cabbage. Repeat the process two more times. Bake in the oven for about 10 to 15 minutes, until the cheese is melted. Top with the remaining ingredients. Consume immediately.