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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
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.

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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: