Chicken and Bacon Ranch Nachos feature shredded chicken tossed in ranch dressing, layered onto chips with cheese, crisp bacon, salsa, lettuce, and drizzled with more ranch.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Servings: 5
Author: Adapted from Hy-Vee Chicken and Bacon Ranch Nachos
Ingredients
1/4lb.bacon
5oz.tortilla chips
8oz.rotisserie chickenshredded
1/3c.ranch dressingoriginal or spicy flavored
1 1/2c.shredded Colby Jack cheese
1/2c.fresh pico de gallo or chunky salsaor more
1c.shredded lettuce
chopped fresh cilantrooptional
additional ranch dressing for drizzling
lime wedgesfor serving
Instructions
Fry bacon. Drain on paper towels. Crumble or chop and set aside.
Line sheet pan with a sheet of foil.
Spread chips in the pan. Combine chicken and 1/3 cup ranch dressing; spoon over chips. Sprinkle with cheese.
Bake for 7-10 minutes, or until cheese is melted. Remove from oven.
Spoon pico de gallo or salsa on top of chips. Add lettuce and crumbled bacon. Drizzle with additional ranch dressing. Garnish with fresh cilantro and serve with lime wedges.
Notes
Directions for baking bacon (if you prefer):Preheat oven to 425 degrees. Line a large sheet pan with foil. Set a wire rack on the pan. Arrange bacon slices on the rack. Bake for 20 minutes or until crisp. Remove from oven; drain bacon on paper towels. Crumble and set aside. Discard foil. Line sheet pan with another sheet of foil. Proceed with the rest instructions above.