Whenever I get nachos at a restaurant, I'm always sad to see them pile on the toppings, then throw the cheese on top to melt in the salamander before it comes out. It always ends in sadness - the soggy chips, the having-to-use-a-forkedness that nachos, true nachos, are supposed to obviate.
If you top the chips with cheese before you put the rest of the toppings on, the tasty lipid-rich shreddings create a waterproof barrier that delays the toppings' inevitable drippage, offering the perfect balance of crisp, toasty chips with the moist deliciousness atop it. Plus the steam from the meat or beans or what have you has somewhere to go other than down.
Science.
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