Monterey Jack is "similar" to cheddar in melting characteristics ... although it may not be as "oily" as some cheddars, but it depends. You could treat it like fondu ... or you might try looking at some of these recipes for queso dip
and just use your cheese of choice. Of course there is the ever popular Velveeta cheese dip
- with variations.
Of course ... reduced to a bare minimum ... if you're a guy living in the US and have a microwave .... a pound of cheese (cut into 1/2-inch cubes) in a microwave safe bowl and a small can of Ro-Tel tomatoes (tomatoes and japalinos) - nuke until the cheese melts, stir to combine - eat.
You might check here for a bunch of recipes for chicken nachos