Super-Fancy Bacon And Porcini Skillet Nachos
20m prep 25m cook 45m ready
Crispy bacon and earthy porcini mushrooms top tortilla chips with melted Fontina cheese, baked until bubbly and served with crème fraîche.
Ingredients
- 6 bacon chopped
- 0.5 small red onion sliced
- 8 oz porcini mushrooms stemmed and thinly sliced
- High-heat oil, such as canola or safflower
- 3 garlic minced
- red pepper flakes
- 5 oz baby spinach
- Truffle or kosher salt and freshly ground black pepper
- 1 corn tortilla chips
- 4 oz shredded Fontina or Gouda cheese
- Crème fraîche
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 462 mg
- Iron: 3.31 mg
- Magnesium: 80.9 mg
- Phosphorus: 486 mg
- Potassium: 747 mg
- Zinc: 2.86 mg
Let's Cook
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Step 1.
Preheat the oven to 400°F.
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Step 2.
Heat a 10-inch oven-safe skillet over medium heat. Add the chopped bacon and cook until it starts to crisp and the fat renders, about 5 minutes.
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Step 3.
Add the sliced red onion and sliced porcini mushrooms to the skillet. Cook until the onions are soft and the mushrooms have released their juices, 5 to 7 minutes, adding a splash of high-heat oil if the pan seems dry.
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Step 4.
Stir in the minced garlic and red pepper flakes and cook until fragrant, about 1 minute.
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Step 5.
Add the baby spinach a large handful at a time, stirring until wilted, about 4 minutes. Season with truffle or kosher salt and black pepper to taste. Transfer the mushroom-spinach mixture to a plate.
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Step 6.
Spread one-quarter of the tortilla chips in the skillet. Sprinkle with one-quarter of the shredded cheese and one-quarter of the mushroom mixture. Repeat the layers three more times, using the remaining chips, cheese, and mushroom mixture.
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Step 7.
Bake the skillet nachos in the preheated oven until the cheese is melted, about 10 minutes. Serve immediately with crème fraîche for dipping.
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