Chili Bacon Nachos for Two
Indulge in the ultimate comfort-food experience with these irresistible Chili Bacon Nachos for Two, the perfect sharing dish for a cozy night in or casual date night. This quick and flavorful recipe combines layers of crunchy tortilla chips, sizzling crispy bacon, and hearty canned chili, all smothered in a melty duo of cheddar and Monterey Jack cheeses. Fresh and vibrant toppings like diced tomatoes, pickled or fresh jalapeños, green onions, and optional cilantro take these nachos to the next level, while a dollop of creamy sour cream adds the perfect finishing touch. Ready in just 25 minutes and designed to serve two, this oven-baked nacho recipe is a decadent twist on a classic snack that's sure to impress. Perfect for game-day gatherings, late-night cravings, or a fun appetizer for any occasion, these nachos deliver layers of gooey, cheesy goodness in every bite!
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Recipe Information
Ingredients
- 4 cups Tortilla chips
- 4 slices Bacon
- 1 cup Canned chili (with or without beans)
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 cup Sour cream
- 1 cup Diced tomatoes
- 0.25 cup Sliced jalapeños (pickled or fresh)
- 2 tablespoons Chopped green onions
- 1 tablespoon Chopped fresh cilantro (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup.
Cook the bacon in a skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble it into small pieces.
Warm the canned chili in a small saucepan over medium heat, stirring occasionally until heated through. Set aside.
Spread half of the tortilla chips in an even layer on the prepared baking sheet. Sprinkle half of the cheddar and Monterey Jack cheeses on top.
Drizzle half of the warmed chili over the chips and cheese, then sprinkle half of the crumbled bacon over the chili.
Repeat the layering process with the remaining tortilla chips, cheeses, chili, and bacon.
Place the nachos in the oven and bake for 8-10 minutes, or until the cheese is melted and bubbling.
Carefully remove the nachos from the oven. Add your desired toppings: dollops of sour cream, diced tomatoes, sliced jalapeños, chopped green onions, and cilantro if using.
Serve immediately on the baking sheet or transfer to a large serving platter. Enjoy your Chili Bacon Nachos while warm and gooey!
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.3 g | 161% | |
| Saturated Fat | 49.7 g | 248% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 2650 mg | 115% | |
| Total Carbohydrate | 171.9 g | 63% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 17.8 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1332 mg | 102% | |
| Iron | 8.2 mg | 45% | |
| Potassium | 1273 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
