I used Cabot's hot habanero cheddar, and I highly recommend seeking out this cheese to make these nachos. Combined with a quick béchamel, it results in a super creamy, sharp, spicy, and flavorful queso sauce. The chorizo pinto bean mixture is also wildly delicious and could easily be used in huevos rancheros or as the filling for quesadillas.
If you're a fan of classic fiery Tex-Mex, you must make this recipe. It sounds crazy, but I think these were the best nachos I've ever eaten — and I've tried a lot of nachos! Check out the method now.