- Prep Time
- 15 mins
- Total Time
- 25 mins
- Serves
- 10
Ingredients
- 1 bag
- white corn restaurant style tortilla chips
- 310 g
- 2 cups
- diced Roma tomatoes
- 500 mL
- 1 1/2 cups
- au gratin shredded cheese blend
- 375 mL
- 1/2 pkg
- fully cooked bacon, chopped
- 65 g
- 3 tbsp
- fresh cilantro leaves, chopped
- 45 mL
- 2 cups
- shredded Romaine hearts
- 500 mL
- 1/2 cup
- light sour cream
- 125 mL
- 1/2 cup
- guacamole
- 125 mL
- 1/2 cup
- thick and chunky medium salsa
- 125 mL
Directions
- Step 1
- Pre-heat oven to 400°F (200°C) and line a baking tray with parchment paper. Spread an even layer of the chips over the baking tray, top with half of the tomatoes and cheese. Add a second layer of chips, cover evenly with the remaining tomatoes, cheese and bacon.
- Step 2
- Transfer to the oven and bake until the edges of the chips are golden, crisp and the cheese has melted, about 5 to 7 minutes. Carefully transfer to a platter, top with the shredded lettuce, sour cream, guacamole and salsa for dipping.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/10 of the recipe)
- Calories:
- 300
- Fat:
- 17 g
- Saturated Fat:
- 5 g
- Carbs:
- 26 g
- Fibre:
- 3 g
- Cholesterol:
- 25 mg
- Protein:
- 10 g
- Sodium:
- 440 mg
