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BLT Nachos


  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.
  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.
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