The Z
Head Chef
Just wondering if there is a particular cheese type that works exceptionally well with nachos... Do you 'blend' different types of cheese or is there something that works perfectly right off the shelf. I've used a few different kinds, usually with pretty good results. But sometimes the cheese separates and gets oily and sometimes the cheese doesn't stay gooey long enough.
What works best for you and what's good about it?
Thanks.
What works best for you and what's good about it?
Thanks.