What I use
- 275 g Doritos tortilla chips (about 1 standard bag; any flavor I’m in the mood for)
- 225 g cream cheese, softened
- 115 g shredded cheddar cheese
- 6 slices bacon, cooked until crisp and crumbled
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Sometimes I sneak in extras like a pinch of smoked paprika, chopped green onion, or a little hot sauce if I want more heat. I cook my bacon until it’s really crisp so it stays crunchy in the filling and doesn’t turn chewy as it warms back up in the oven.
How I make them
I mix the filling
I start by adding the softened cream cheese to a medium bowl so it’s easy to stir. I add the shredded cheddar, crumbled bacon, garlic powder, and onion powder. Then I mix everything together with a spoon or spatula until the filling looks smooth, thick, and evenly dotted with cheese and bacon. If it feels too stiff, I let it sit for a couple of minutes or mash it a bit more to soften; if it feels too loose, I know the freezer step will help it hold its shape.
I sort and prep the Doritos
Next, I open the bag of Doritos and gently pour them out so I can see what I’m working with. I pick out the larger, flatter, unbroken chips and set them on a baking sheet lined with parchment; those chips make the best “tops” and “bottoms” for my sandwiches. Any smaller or broken pieces become cook’s treats or crumbs for topping another recipe.
I fill and sandwich the chips
Once I have my chips ready, I grab a small spoon or use my fingers to scoop a little mound of the cream cheese mixture onto one Dorito. I aim for a layer that’s thick enough to be generous but not so huge that it squeezes out everywhere when I press the chips together. I gently press a second chip on top to form a sandwich, lining the points up as best I can, and press lightly so the filling adheres without crushing the chips.
I repeat this until I’ve used up the filling or I run out of good chip pairs, lining each filled Dorito sandwich back on the baking sheet with a little space between them.
I firm them up and crisp them
When the tray is full, I slide it into the freezer for about 15–20 minutes. This quick chill firms up the filling so it doesn’t instantly ooze out when it hits the hot oven or air fryer. While they chill, I preheat my oven to 190°C (375°F), or I preheat my air fryer to the same temperature.
For the oven, I bake the chilled Dorito sandwiches for about 8–10 minutes, watching for the chips to deepen in color slightly and the filling to look warmed and just starting to bubble at the edges. For the air fryer, I work in batches and cook them for about 5–6 minutes, checking early so they don’t over‑brown.
I serve them hot
When they’re crisp and the filling is hot, I pull them out and let them sit for a couple of minutes so nobody burns their mouth. I transfer them to a serving platter and usually set out ranch dressing, spicy mayo, chipotle sauce, or a jalapeño‑ranch dip on the side. I like to eat them while they’re still warm, when the cream cheese is soft, the cheddar is melty, the bacon is crunchy, and the Doritos are extra crisp.
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