20-Minute Crispy BLT Nachos with Melted Mozzarella
Build a loaded nacho plate inspired by classic BLT flavors. Tortilla chips layer with melted mozzarella and bacon, then top with fresh lettuce, cherry tomatoes, and a tangy vinegar-mayo sauce. The contrast of warm, crispy chips against cool, bright vegetables makes this an ideal casual appetizer or game-day snack. Brock's version the familiar nacho formula with herbaceous seasoning and the BLT trio of ingredients.
Ingredients
- 4 ounces tortilla chips, best quality
- 6 ounces mozzarella cheese, shredded
- bacon, cut in pieces, crumbled
- 1 cup lettuce, finely shredded
- 8 cherry tomatoes, sliced
- 1 pinch basil leaves, dried
- 1 pinch thyme, dried
- 1 pinch oregano leaves, dried
- 1 pinch garlic powder
- 1 tablespoon red wine vinegar
- 2 tablespoons mayonnaise
Instructions
- 1
Preheat oven to 475°F.
- 2
Whisk vinegar and mayo together to make sauce.
- 3
Spread tortilla chips in single layer on baking sheet, overlapping slightly.
- 4
Sprinkle cheese evenly over chips, then scatter bacon pieces on top.
- 5
Bake until cheese melts, 4-6 minutes.
- 6
Remove from oven and top with shredded lettuce.
- 7
Spoon tomato slices over lettuce.
- 8
Drizzle sauce across all chips, ensuring even coverage.
Tips
Prep lettuce and tomatoes before baking so assembly is fast after cheese melts.
Use quality chips that hold up; thin varieties may soften excessively.
Balance sauce distribution by drizzling in a grid pattern across the sheet.
Good to Know
Keep assembled nachos no longer than 2 hours at room temperature to prevent sogginess. Leftover components store separately: chips in airtight container 5 days, cooked bacon in fridge 4 days, sauce 3 days.
Shred cheese and lettuce, slice tomatoes, and crumble bacon up to 4 hours ahead. Make sauce 2 hours before. Assemble and bake just before serving.
Serve immediately on warm baking sheet for communal eating, or divide onto individual plates. Pairs with cold beer, sparkling water, or light sodas.
Common Mistakes
Don't skip overlapping chips; gaps create unmelted spots and uneven texture.
Don't add lettuce before baking; it wilts and becomes bitter.
Don't use wet lettuce or undrained tomatoes; excess moisture makes chips soggy.
Substitutions
FAQ
Can I make these ahead of time?
Prep components separately up to 4 hours before. Bake and assemble right before serving to keep chips crispy. Assembled nachos get soggy after 2 hours.
What if I don't have cherry tomatoes?
Dice Roma tomatoes, seed them lightly to reduce moisture, then use the same amount. Alternatively, use halved grape tomatoes or sun-dried tomato pieces.
How long can I keep leftover sauce?
Store vinegar-mayo sauce in an airtight container in the fridge for 3 days maximum. Stir before using. Do not freeze, as mayo separates when thawed.