- Prep Time
- 15 mins
- Total Time
- 25 mins
- 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.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/10 of the recipe)
- Calories:
- 300
- Fat:
- 17 g
- Saturated Fat:
- 5 g
- Carbs:
- 26 g
- Fibre:
- 3 g
- Cholesterol:
- 25 mg
- Protein:
- 10 g
- Sodium:
- 440 mg
