Loaded Chicken and Bacon Nachos with Guacamole and Zesty Ranch

These loaded nachos are everything you crave: crispy tortilla chips topped with seasoned chicken, crispy bacon and melted cheddar cheese. Fresh tomatoes, shredded lettuce and scallions add a bright crunch, while a drizzle of zesty ranch and a splash of hot sauce bring bold flavor. A cool dollop of guacamole balances it all perfectly.

This crowd-pleasing dish comes together in under 30 minutes and is perfect for sharing. Serve it straight from the baking sheet for a fun, casual dinner that everyone will love.

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Ingredients

1 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

20 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Frank's Hot SauceView ingredient guideLike ingredientDislike ingredient

3 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

3 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to middle and top positions and preheat oven 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 the leaves thoroughly and very thinly slice crosswise.
2. Place the 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 the 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 the tortilla chips on a second foil-lined baking sheet. Top with an even layer of cheddar. Bake on the top rack until the chips are warmed through and the cheese melts, 2-3 minutes.
4. While the chips bake, in a small bowl, combine the lime zest, dressing and juice from half the lime. Remove the chips from the oven and evenly top with the chicken and bacon. Sprinkle with the tomato, scallions and as much lettuce as you like. Drizzle with the zesty ranch and as much hot sauce as you like. Dollop with the guacamole. Serve directly from the baking sheet with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use pre-cooked chicken?

Yes, you can use leftover or rotisserie chicken. Just skip the cooking step and add it directly to the nachos before baking.

How do I make the guacamole from scratch?

Mash 2 ripe avocados with lime juice, salt and diced onion or tomato. This recipe uses store-bought guacamole for convenience.

Can I make these nachos vegetarian?

Absolutely! Omit the chicken and bacon and add black beans, corn or sautéed vegetables for a hearty vegetarian version.