I have been making chili nachos for years and love them. I think the trick for not getting soggy nachos is to make sure that when you spoon the chili onto the chips that you are only scooping out the meat/bean mixture and no liquid. I had not thought to use Monterey Jack, and decided to use a blend of MJ and cheddar. Served on Tostitos Baked Scoops with sour cream and salsa on the side so people could use the amount they wanted.
These were OK for us. I was cleaning out my fridge and had leftover chili so made this as an appetizer. I followed the recipe exactly as written but the chips came out really soggy. We ended up pushing the chili off and getting other chips and eating the chili like that. Next time I would just heat up the chili and cheese and scoop it out with the chips.