California Club Nachos


  • 1 tbsp (15 mL) canola oil, divided
  • 6   corn tortillas (6"/15 cm)
  • 4 slices bacon
  • 2   green onions
  • 1 large ripe avocado, peeled and seeded
  • 2 tbsp (30 mL) fresh lime juice
  • 1/4 tsp (1 mL) each salt and black pepper
  • 2 cups (500 mL) dip finely diced cooked chicken
  • 12 small grape tomatoes


  1. Preheat oven to 400°F (200°C). 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.

  2. 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. 

  3. Dice bacon. Place in 8” (20-cm) Sauté Pan; cook over medium heat 7–8 minutes or until crisp, stirring occasionally with Small Mix ‘N Scraper®. Drain on paper towel. 

  4. Cut green onions into small pieces and place in Manual Food Processor; process until finely chopped. Dice avocado and add to processor bowl (see cook’s tips). Add lime juice, salt and pepper; process until almost smooth.  

  5. Carefully remove blade from processor bowl and transfer avocado mixture to Classic Batter Bowl. Add chicken and bacon; mix well. Slice tomatoes in half.  

  6. 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.  


  • 24  servings of 1 appetizer 

Nutrients per serving:

U.S. Nutrients per serving: Calories 50, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 10 mg, Sodium 75 mg, Carbohydrate 2 g, Fiber 1 g, Protein 4 g

Cook's Tips:

To easily dice an avocado, begin by cutting it in half with Utility Knife and removing the pit. Cut into avocado flesh, not going all the way through the skin, in vertical and horizontal rows. Using a Small Mix ‘N Scraper®, scoop the already diced avocado directly into the Manual Food Processor. See step 4. 

You may substitute turkey bacon for the bacon. 
Making your own chips saves on fat and sodium…plus it’s easy and fun!

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