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How do I make crispier loaded
nachos?
Q: I am having trouble cooking loaded nachos. When
at a restaurant they are great...at home they are soggy and don't
stay crisp...any ideas why?
A: For nachos that remain crispier
to the last bite you need to keep in mind what ingredients are
likely to contribute to the softening of the tortilla chips.
If you are using seasoned cooked ground beef, make sure it is
well-drained before using because there is water in the liquid
that cooks out. Raw onions and peppers, fresh tomatoes, olives
not drained well, salsas (especially the fresh/uncooked variety)
can all contribute an excess of "chip-softening" liquid.
My suggestion would be to load
up only the cooked meat and cheese on the tortilla chips to bake
and then top with the desired condiments afterwards...and let
each person top their own portion of nachos with the salsa.
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