BLT Nachos

  • Prep Time 15 min
  • Total Time 25 min
  • 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.

Nutrition Facts

  • Nutrition Description Per serving (1/10 of the recipe)
  • Calories 300
  • Fat 17 g
  • Saturated Fat 5 g
  • Carbs 26 g
  • Protein 10 g
  • Cholesterol 25 mg
  • Fibre 3 g
  • Sodium 440 mg