Family Foods
BLT Nachos
Makes
Directions
- 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.
- 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.
Ingredients:
1 bag (310 g) white corn restaurant style tortilla chips 2 cups (500 mL) diced Roma tomatoes 1 1/2 cups (375 mL) au gratin shredded cheese blend 1/2 pkg (65 g) fully cooked bacon, chopped 3 tbsp (45 mL) fresh cilantro leaves, chopped 2 cups (500 mL) shredded Romaine hearts 1/2 cup (125 mL) light sour cream 1/2 cup (125 mL) guacamole 1/2 cup (125 mL) thick and chunky medium salsa BLT Nachos
MakesIngredients:
1 bag (310 g) white corn restaurant style tortilla chips 2 cups (500 mL) diced Roma tomatoes 1 1/2 cups (375 mL) au gratin shredded cheese blend 1/2 pkg (65 g) fully cooked bacon, chopped 3 tbsp (45 mL) fresh cilantro leaves, chopped 2 cups (500 mL) shredded Romaine hearts 1/2 cup (125 mL) light sour cream 1/2 cup (125 mL) guacamole 1/2 cup (125 mL) thick and chunky medium salsaDirections:
- 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.
- 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.
RECIPE ARCHIVES
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