Guy Fieri shares the recipe for his Super Melty Cheese sauce, plus his best nacho-making tips: 

• "Find a nice big crunchy tortilla chip that can survive the Super Melty Cheese," Guy says—he's a big believer in frying up flour tortillas for homemade chips! 

• Shred the cheese yourself: "They coat pre-shredded cheese so fresh grating is key so the cheese doesn't coagulate," Guy says. 

• Use achiote paste in your meat topping: "It puts that great beautiful red hue in the meat that we love so much," Guy says. "Chop it nice and fine so it evenly disperses."

• Puree half the beans, and leave the rest whole: "That way you get the nice silky texture for some creaminess and some chunky. And season the beans! Use chorizo, soy chorizo, onions, garlic, all that good stuff."

• Don't rush the cheese sauce, or else it will ball up on you. "Cook it nice and slow, and stir it a lot."

• If you use jalapeños, soak them in water to remove some of the heat.  

• Make a quick and easy salsa rojo by roasting tomatoes with onions, garlic and cilantro, then pureeing it.  

• For an easy crema, whip sour cream with an immersion blender and a little milk.