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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

Method

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 Serving

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