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Prep Time
15 mins
Total Time
25 mins


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
125 mL
1/2 cup
thick and chunky medium salsa
125 mL


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.

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Nutrition Facts

Nutrition Description:
Per serving (1/10 of the recipe)
17 g
Saturated Fat:
5 g
26 g
3 g
25 mg
10 g
440 mg

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