I'm prompted to post this because yesterday I was served remarkably good nachos. It was the first time in my memory that the nachos were topped with lightly pickled FRESH jalapeno slices. I abhor the canned jalapenos most places use--they get picked out--but these I went after with a vengeance and they elevated the dish. I left thinking this was a complete no-brainer, what with fresh salsa, cilantro and jalapenos all available now year-round.
That got me thinking: What other easy quality-upping hacks are there for nachos?
PS: I was once bowled over by a server who asked: "Sir, may I re-cheese your nachos?"
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