Chicken & Bacon Nachos with Guacamole
plus Tomato, Lettuce, Zesty Ranch & Hot Sauce
- Milk
- Eggs
- Sesame
Topped with chicken and bacon, these loaded nachos are what you're craving! Crispy tortilla chips are piled high with chicken, bacon, tomatoes, shredded lettuce, and scallions. A drizzle of zesty ranch and a splash of hot sauce add bold flavor, while a cool dollop of guacamole adds the perfect flavor balance to this crowd-pleaser.
Ingredients
1 unit
Lime
1 unit
Tomato
2 unit
Scallions
4 ounce
Bacon
1 tablespoon
Fry Seasoning
1 cup
Cheddar Cheese
(Contains: Milk)
4 tablespoon
Guacamole
3 ounce
Buttermilk Ranch Dressing
(Contains: Milk, Eggs)
1 unit
Frank's Red Hot Sauce
1 unit
Baby Lettuce
3 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
10 ounce
Chopped Chicken Breast
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. • Zest and quarter lime. Dice tomato into ¼-inch pieces. Trim and thinly slice scallions. Trim and discard root end from lettuce; dry leaves thoroughly and very thinly slice crosswise.
• Place bacon on a baking sheet. Roast on middle rack until crispy, 10-15 minutes. Transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop. • Meanwhile, open package of chicken* and drain off any excess liquid. Cut into bite-size pieces if necessary. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season with Fry Seasoning, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Transfer to a plate.
• Arrange tortilla chips on a second foil-lined baking sheet. Top with an even layer of cheddar. Bake on top rack until chips are warmed through and cheese melts, 2-3 minutes.
• While chips bake, in a small bowl, combine lime zest, dressing, and juice from half the lime. • Remove chips from oven and evenly top with chicken and bacon. Sprinkle with tomato, scallions, and as much lettuce as you like. Drizzle with zesty ranch and as much hot sauce as you like. Dollop with guacamole. Serve directly from baking sheet with remaining lime wedges on the side.
Pork is fully cooked when internal temperature reaches 145°.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty combination of chicken and bacon, though some found the seasoning mild.
- Ease of prep: Quick and straightforward to make, but timing can be tricky to keep everything warm.
- Suggestions: Consider adding jalapeños for heat, using sour cream instead of ranch, and including more cheese 🧀.
- Portions: Several felt there weren't enough chips; adding an extra bag would improve the nacho-to-topping ratio.
- Serving tip: Some enjoyed it as a taco salad; others recommend warming chicken and cheese separately before assembling.
