Chili Bacon Nachos

Preheat the oven to 350 degrees F.

FOR THE CHIPS:

Cut each tortilla into quarters.

Heat the oil in a skillet on medium heat. The oil should be about ½ inch deep in the skillet.

Put about 8 to 10 of the tortilla quarters in the hot oil at a time.

Turn the tortilla chips as they cook so each side is golden brown.

When the chips are golden brown on both sides, remove them from the skillet and lay them on a plate over a paper towel to absorb the excess oil. Repeat with the remaining tortillas.

Set the chips aside.

FOR THE BACON GUACAMOLE:

In a small bowl, add the avocado, 1 tablespoon of the red onions (reserving the other 2 tablespoons for the nachos), 1 tablespoon salsa (reserving 3 tablespoons to serve with the nachos), 1 tablespoon of the crumbled bacon (reserving 2 tablespoons for the nachos), and the juice from 1 quarter of the lime (reserving the other 2 quarters for garnish).

Mix the guacamole ingredients using a spoon so that the avocado is broken into small pieces (rather than smashing up the avocado with a fork). Then salt and pepper to taste and top with some more of the crumbled bacon.

FOR THE NACHOS:

Add the chips to an oven-proof plate or skillet.

Top the chips with the chili, shredded cheese, sliced jalapeno, remaining diced onions, and the remaining crumbled bacon.

Bake in a preheated oven until the cheese is melted (about 6 minutes).

Top the warm nachos with the diced tomatoes and serve them with side dishes of sour cream, the remaining salsa, and the bacon guacamole.

Garnish with the remaining lime wedges.