B.L.T Nachos
Prep time: 15min
Total time: 25min
Serves 10
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
1/10 of the recipe
calories
300
fat
17 g
saturated fat
5 g
carbs
26 g
protein
10 g
cholestrol
25 mg
fibre
3 g
sodium
440 mg
Directions
-
Pre-heat oven to 400oF (200oC) 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.