BLT Nachos
Prep Time
Serves
Cooking Mode
1 bag white corn restaurant style tortilla chips
2 cups diced Roma tomatoes
1 ½ cups au gratin shredded cheese blend
½ pkg fully cooked bacon, chopped
3 tbsp fresh cilantro leaves, chopped
2 cups shredded Romaine hearts
½ cup light sour cream
½ cup guacamole
½ cup thick and chunky medium salsa
1 bag white corn restaurant style tortilla chips
2 cups diced Roma tomatoes
1 ½ cups au gratin shredded cheese blend
½ pkg fully cooked bacon, chopped
3 tbsp fresh cilantro leaves, chopped
2 cups shredded Romaine hearts
½ cup light sour cream
½ cup guacamole
½ cup thick and chunky medium salsa
Directions
1Pre-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.
2Transfer 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.
Personal Note
Personal Note
