Chili Bacon Nachos For Two

I'm all about presentation and if my camera skills were significantly better, it could quite possibly prove it. don't misunderstand my intent, either. a beautifully appointed home is nice, but i'm talking about food advertisement. yes, food advertisement. ohhh, the joy of family ladling soup from an old crock, bread served on a weathered wooden bread board or maybe nachos cleverly presented in a black iron skillet. make it an event...eat it alfresco. you get the picture. inspiration is all around. it just needs to be noticed. (an inspired recipe from nancy @ coupon clipping)

Steps

Preheat the oven to 350 degrees.

For the chips: cut each tortilla into quarters.

Heat the oil in a skillet on medium heat.

The oil should be about 1 / 2 inch deep in the skillet.

Place about 8 to 10 of the tortilla quarters in the hot oil at a time.

Turn the tortilla chips as they cook so each side is golden brown.

When the chips are golden brown on both sides , remove them from the skillet and lay them on a plate over a paper towel to absorb the excess oil.

Repeat with the remaining tortillas.

Set aside.

For the bacon guacamole: in a small bowl , add the avocado , 1 tablespoon of the red onions , 1 tablespoon salsa , 1 tablespoon of the crumbled bacon and the juice from 1 quarter of the lime.

Mix the guacamole ingredients using a spoon so that the avocado is broken into small chunks.

Then salt and pepper to taste and top with additional crumbled bacon.

For the nachos: add the chips to an oven-proof plate or skillet.

Top the chips with the chili , shredded cheese , slice.

Ingredients

corn tortillas, canola oil, avocado, red onions, salsa, lime, bacon, salt and pepper, chili, cheddar cheese, jalapeno pepper, whole tomato, sour cream