Avoid Soggy Nachos With This Important Prep Step

Your fool-proof game day nachos should be many things: crispy, cheesy, loaded, and maybe even slightly chaotic. But one thing they should never be? Soggy. And yet, time and time again, beautifully built trays of nachos meet their downfall thanks to one totally preventable mistake — failing to drain your wet ingredients before piling them on.

It is an easy slip-up, especially when you are rushing to feed a crowd or just craving something melty and satisfying on a Tuesday night. But here's the truth: If you don't show a little tough love to your toppings before they hit the chips, your nachos are doomed to go limp faster than you can say "jalapeño."

Let's break it down. There are some obvious offenders: Salsa, pickled jalapeños, canned beans, and sour cream all come with extra moisture that can seep down and sabotage your chip layer. Even sautéed veggies or seasoned meats — if not drained or patted dry — can bring unwanted oil and liquid into the mix. It's like inviting someone in for a party and then watching them spill their drink on the couch. It's nacho crime.

Think of your nachos like a tiny edible stage. The chips are your foundation, and everything that goes on top needs to be ready for the spotlight, not dripping through the floorboards. When those toppings carry too much liquid, they not only make your chips soggy, but they also mess with heat distribution. You end up with hot mushy corners and cold dry spots. No one wins.

The fix is blissfully simple: just drain everything. Rinse and drain canned beans, let your salsa sit in a fine mesh strainer, and scoop jalapeños out of the jar with a slotted spoon. If you are cooking ground beef and chorizo or whipping up truly ultimate chicken nachos, give the meat a quick drain or blot with paper towels before adding it to the tray. Cheese fresh from a water-packed bag? A quick pat-down helps more than you'd think.

Layering strategy helps too. Build your nachos in stages. Start with a dry chip layer, then add the melty essentials — cheese, meat, and beans. Save the wet stuff like fresh salsa, store-bought guacamole, and homemade sour cream for after they are baked. Think of them as the garnishes —pretty, but best added last. One last tip: If you are serving nachos buffet-style or leaving a big batch out for a long duration (hello, game day), consider keeping the wet toppings on the side and letting people add their own. That way, everyone gets the level of sauciness they want and the chips stay crunchy till the last bite.