Preheat oven to 425 degrees. Line a 15x10x1-in. sheet pan with foil. Set a wire rack in pan; set aside. Arrange bacon slices on rack. Bake for 20 minutes or until crisp. Remove from oven; drain bacon on paper towels. Crumble and set aside. Discard foil.
Recipe
Author
Hy-Vee Test Kitchen
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Description
We all love chicken and bacon ranch pizzas and sandwiches. But, what about nachos?
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 8 oz. Hy-Vee center-cut bacon | ||
| ⅔ (15-oz.) pkg. Hy-Vee Kitchen restaurant style tortilla chips (10 oz.) | ||
| 1 lbs. Hy-Vee Kitchen picked rotisserie chicken | ||
| ¾ c. Hy-Vee ranch dressing, such as original or flavored, divided | ||
| 3 c. Hy-Vee shredded Colby Jack cheese | ||
| 1 ½ c. fresh pico de gallo | ||
| 2 c. shredded romaine lettuce | ||
| Fresh cilantro, for garnish | ||
| Lime wedges, for serving |
Things To Grab
- 15x10x1-inch sheet pan
- Aluminum foil
- Wire cooling rack
- Paper towels
Directions
Line sheet pan with another sheet of foil. Spread chips in pan. Combine chicken and 1/2 cup ranch dressing; spoon over chips in pan. Sprinkle with cheese. Bake for 10 minutes or until cheese is melted. Remove from oven.
Transfer to serving tray, if desired. Spoon pico de gallo on top. Add lettuce and crumbled bacon. Drizzle remaining 1/4 cup ranch dressing on top. Garnish with fresh cilantro, if desired. Serve with lime wedges.
Nutrition facts
Servings
490 Calories per serving
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 90mg
- Sodium: 1220mg
- Total Carbohydrates: 18g
- Protein: 30g
Daily Values
0%
Iron 10%
0%
Calcium 35%
0%
Vitamin D 0%
0%
Potassium 6%