Loaded Chicken and Bacon Nachos with Guacamole and Zesty Ranch

These loaded nachos are the ultimate crowd-pleaser! Crispy tortilla chips are piled high with seasoned chicken, crispy bacon, fresh 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 balances the heat perfectly.

Perfect for game day, movie night or any casual gathering, these nachos come together quickly and are sure to disappear fast. Serve them straight from the baking sheet for a fun, shareable meal.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to middle and top positions and preheat to 425°F. Wash and dry produce. Zest and quarter the lime. Dice the tomato into ¼-inch pieces. Trim and thinly slice the scallions. Trim and discard the root end from the lettuce; dry leaves thoroughly and very thinly slice crosswise.
2. Place bacon on a baking sheet. Roast on the middle rack until crispy, 10-15 minutes. Transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Meanwhile, open the 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.
3. Arrange tortilla chips on a second foil-lined baking sheet. Top with an even layer of cheddar cheese. Bake on the top rack until chips are warmed through and cheese melts, 2-3 minutes.
4. While chips bake, in a small bowl, combine lime zest, dressing and juice from half the lime. Remove chips from the 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 the baking sheet with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use pre-cooked chicken?

Yes, you can use leftover or rotisserie chicken. Simply shred or chop it and warm it in the pan before adding to the nachos.

What can I substitute for guacamole?

If you don’t have guacamole, you can use sliced avocado or a dollop of sour cream for a similar creamy element.

How do I keep the nachos from getting soggy?

Assemble the nachos just before serving and avoid overloading with wet ingredients. Serve immediately after adding toppings.