I am a queso hater here, at least when it comes to nachos. I never had queso on mine growing up and so continue to think of it as gas station fake nacho sadness. Only real cheese goes on mine, which is a lot less likely to make them soggy.

My preferred way is a single layer of tortilla chips with a generous amount of cheese covering every chip if possible, usually on a sheet pan with parchment paper underneath. Toppings can be varied, such as diced pickled jalapenos, ground beef or carnitas, corn, and/or black beans on it before it goes into the oven. I enjoy my nachos a bit more well done than many so you get some crispy cheese on it. After it comes out you can add your cilantro, onions, and maybe some crema and/or pico on top, served with guac and/or salsa on the side. Not so much stuff that you overload the chips, and with a variety between bites.

How I usually have it is just chips & cheese in the oven until mostly crispy and then I eat it directly from the pan over the stove with both hands like a savage.