[SIDE DOUBLE SCALLIONS] Chicken Bacon Ranch Nachos
- Milk
- Sesame
- Eggs
Ingredients
1 cup
Cheddar Cheese
(Contains: Milk)
4 ounce
Bacon
1 unit
Baby Lettuce
10 ounce
Chopped Chicken Breast
1 tablespoon
Fry Seasoning
1 unit
Frank's Hot Sauce
3 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
1 unit
Tomato
1 unit
Lime
2 unit
Scallions
4 tablespoon
Guacamole
3 ounce
Buttermilk Ranch Dressing
(Contains: Milk, Eggs)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Dice tomato into 1/4-inch pieces. Thinly slice scallion. Dry lettuce thoroughly; cut into thin shreds. Zest and quarter lime.
Place bacon* on a baking sheet. Roast on top rack until bacon is 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 chicken 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 foil-lined baking sheet. Top with and even layer of cheddar cheese; bake in the middle rack of the oven until chips are warmed through and cheese is melted, 2-3 minnutes.
In a small bowl, add ranch, lime zest, and juice from half the lime (all for 4). Stir to combine.
Remove nachos from the oven; top with chicken and bacon. Sprinkle tomato, scallion, and as much lettuce as you'd like over top. Drizzle ranch and as much hot sauce as desired over top. Top with dollops of guacamole and serve nachos directly on the baking sheet with remaining lime wedges on the side.
