- Level
- very easy
- Prep Time
- 15 min
- Total Time
- 25 min
- 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.
Nutritional Facts
- Per:
- Calories:
- 300
- Fat:
- 17
- Saturated Fat:
- 5
- Monounsaturated Fats:
- Trans:
- Trans:
- Carbs:
- 26
- Fibre:
- 3
- Sugar:
- 0
- Sugar Alcohols:
- Cholesterol:
- 25 mg
- Protein:
- 10
- Iron:
- Sodium:
- 440 mg
- Potassium:
- 0
- Calcium:
- Omega 3:
- Omega 6:
- Vitamin A:
- Vitamin C:
