Preheat oven to 425 degrees. Line a 15x10x1-inch sheet pan with foil. Set a wire rack on pan. Arrange bacons slices on rack. Bake for 20 minutes or until crisp. Remove from oven; drain bacon on paper towels. Crumble and set aside. Discard foil.
We all love chicken and bacon ranch pizzas and sandwiches. But, what about nachos?
Servings and Ingredients
|½ lbs. Hy-Vee center-cut bacon|
|1 (10-oz.) bag Hy-Vee restaurant-style tortilla chips|
|1 lbs. Hy-Vee rotisserie chicken, shredded|
|¾ c. Hy-Vee ranch dressing, original or spicy flavored, divided|
|3 c. Hy-Vee shredded Colby Jack cheese|
|1 (0.70-oz.) container fresh pico de gallo|
|2 c. Hy-Vee shredded lettuce|
|Fresh cilantro, for garnish|
|Lime wedges, for serving|
Things To Grab
- 15xx10x1-inch sheet pan
- Aluminum foil
- Wire cooling rack
- Paper towels
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. 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.
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 85mg
- Sodium: 900mg
- Total Carbohydrates: 19g
- Protein: 29g