Chili Bacon Nachos For Two Recipe

Name: Chili Bacon Nachos For Two
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -8 whole corn tortillas (if you must, sub tortilla chips); 1/2 cup canola oil; 1/2 avocado; 3 tablespoons diced red onions, divided; 4 tablespoons salsa, divided; 3/4 lime, divided; 3 tablespoons cooked and crumbled bacon, divided; salt and pepper, to taste; 1 cup chili (homemade or canned); 1 cup cheddar cheese, shredded (can sub Mexican blend); 1 whole jalapeno pepper, sliced; 1 whole tomato, diced; 1/4 cup sour cream

Servings: persons

6 -8 whole corn tortillas (if you must, sub tortilla chips)
1/2 cup canola oil
1/2 avocado
3 tablespoons diced red onions, divided
4 tablespoons salsa, divided
3/4 lime, divided
3 tablespoons cooked and crumbled bacon, divided
salt and pepper, to taste
1 cup chili (homemade or canned)
1 cup cheddar cheese, shredded (can sub Mexican blend)
1 whole jalapeno pepper, sliced
1 whole tomato, diced
1/4 cup sour cream

1
Preheat the oven to 350 degrees.
2
For The Chips: Cut each tortilla into quarters. Heat the oil in a skillet on medium heat. The oil should be about 1/2 inch deep in the skillet. Place about 8 to 10 of the tortilla quarters in the hot oil at a time. Turn the tortilla chips as they cook so each side is golden brown.
3
When the chips are golden brown on both sides, remove them from the skillet and lay them on a plate over a paper towel to absorb the excess oil. Repeat with the remaining tortillas; set aside.
4
For The Bacon Guacamole: In a small bowl, add the avocado, 1 tablespoon of the red onions (reserving the other 2 tablespoons for the nachos), 1 tablespoon salsa (reserving 3 tablespoons to serve with the nachos), 1 tablespoon of the crumbled bacon (reserving 2 tablespoons for the nachos) and the juice from 1 quarter of the lime (reserving the other 2 quarters for garnish).
5
Mix the guacamole ingredients using a spoon so that the avocado is broken into small chunks (rather than smashing up the avocado with a fork). Then salt and pepper to taste and top with additional crumbled bacon.
6
For The Nachos: Add the chips to an oven-proof plate or skillet. Top the chips with the chili, shredded cheese, sliced jalapeno, remaining diced onions and the remaining crumbled bacon.
7
Bake in a preheated oven until the cheese is melted, about 6 - 8 minutes.
8
Top the warm nachos with the diced tomatoes and serve them with side dishes of sour cream, the remaining salsa and the bacon guacamole.
9
Garnish with the remaining lime wedges.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 -8 whole corn tortillas (if you must, sub tortilla chips), 1/2 cup canola oil, 1/2 avocado, 3 tablespoons diced red onions, divided, and more.

Yes, Chili Bacon Nachos For Two falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili Bacon Nachos For Two

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions