One of the things that makes Pampered Chef fun is trying out new recipes on my family. These are meant to be an appetizer, but in my house they were dinner. I am counting them as a dinner for the purposes of one of my meal plans. I am counting 4 nachos as one serving. Four nachos are worth 6 WW SP. I got this recipe from the $2 Fall/Winter 2015 Season’s Best cook book.

I made these California Club Nachos at the Pampered Chef Kick-Off party at my house last night with some good friends. These were a hit. One friend asked for the recipe saying that she wanted to make these for dinner at her home. So, Julie, this one is for you friend! 🙂 Thanks for coming to the show and hope your family likes these…

Winner winner chicken dinner!

Here is what you need:

Preheat oven to 400°F.

Using Chef’s Silicone Basting Brush, lightly brush Large Bar Pan with half of the oil.

Brush one side of each tortilla with remaining oil.

 

Stack tortillas, oil-side up on Cutting Board. Cut into quarters with Pizza & Crust Cutter.

Arrange tortilla wedges in a single layer on bar pan.

Bake 15–17 minutes or until lightly crisp.

Dice bacon.

Place in 8” Sauté Pan; cook over medium heat 7–8 minutes or until crisp, stirring occasionally with Small Mix ‘N Scraper®.

Drain on paper towel.

 

Cut green onions into small pieces and place in Manual Food Processor; process until finely chopped.

Dice avocado and add to processor bowl. Add lime juice, salt and pepper; process until almost smooth.

Carefully remove blade from processor bowl and transfer avocado mixture to Classic Batter Bowl.

Dice chicken using Salad Chopper.

Add chicken and bacon; mix well.

 

Slice tomatoes in half using tomato knife.

Remove pan from oven to Stackable Cooling Rack. Using a scant Medium Scoop, top each tortilla chip with chicken mixture. Gently press tomato halves on top of chicken mixture.

Serve immediately.

One dinner serving in our house is 4 “Nachos”. Four nachos is worth 6 WW SP.