Loaded Kettle Chip Nachos
Sliced Cantaloupe
Ingredients
- 1 (16-oz) pkg thick-cut bacon
- 1½ (8-oz) pkg kettle-cooked potato chips
- 3 cups shredded sharp white Cheddar cheese, divided
- 3 cups shredded rotisserie chicken
- 3 Roma tomatoes, diced
- 3 green onions, thinly sliced
- ½ (16-oz) bottle Ranch dressing
Instructions
- Cook bacon in a large skillet over medium heat until crisp; drain and crumble.
- Preheat oven to 400°F. Arrange chips on a parchment paper-lined baking sheet; sprinkle with 1 cup shredded cheese. Top with chicken, 2 cups shredded cheese, and bacon. Bake 10 minutes or until cheese is melted.
- Sprinkle with tomatoes and onions. Serve with Ranch for dipping.
Side Dish Ingredients
- 1 cantaloupe, halved
Side Dish Instructions
- Remove seeds, and slice cantaloupe into wedges. Serve alongside nachos.
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