Bacon Slab Nachos

Tender slab of bacon lardons slowly roasted in a mix of cumin, coriander, garlic, onion and black pepper then skillet fried in avocado oil. A bed of tajin seasoned baked tortilla chips with queso fresco, lime marinated onions and fresh cilantro.
Prep Time

Prep Time:

20 minutes

Cook Time

Cook Time:

30 minutes

Serving Size

Serving Size:



1 (2 lbs.) package Wright Brand Bacon Slab
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground coriander
½ black pepper
1 diced sweet onions
1 lime, juiced
1 bag corn tortilla chips
½ cup crumbled queso fresco
¼ cup freshly chopped cilantro


1. Preheat oven at 350°F.

2. Slice the bacon slab into small strip or cubes. Place onto a baking pan, cook in the oven for 20 minutes.

3. While the bacon lardons are cooking, combine the dry ingredients in a mixing bowl.

4. Combine the onions and lime juice together and marinate while the bacon cooks.

5. When the bacon is finished in the oven, transfer into a large skillet and crisp the lardons over medium-high heat for 10 minutes. Use a slotted spoon to remove the lardons from the skillet drippings and toss in the mixing bowl with the dry seasonings.

6. Place the chips on a serving platter and top with bacon, marinated onions, cheese and cilantro.

7. Garnish the nachos or serve the nachos with your favorite sour cream and salsa.