So, I Made Cream Cheese & Bacon Stuffed Doritos and Basically Became a Party Legend
Listen, I’ve made a lot of snacks in my day, but this one? Oh, this one’s got a special place in my heart—and probably a special spot on my cholesterol chart, too (but let's not think about that right now). The first time I brought out a tray of these cream cheese & bacon stuffed Doritos, my neighbor (who claims she “doesn’t really snack”) ended up sneaking four before dinner. I started making them for game nights, then family BBQs, and now people weirdly expect me to bring them to every gathering. Honestly, I don’t mind, because they’re so easy and—okay, I’ll say it—totally addictive. Anyway, the real secret is in the messy assembly; but isn’t that half the fun?
Why I Can't Stop Making These (And Neither Will You)
I make this when I want something that's basically a shortcut to snack happiness. My family goes a bit bonkers for this because they’re crunchy, creamy, salty, and have bacon—so, basically all the food groups. (And let’s be real, bacon is its own food group in my house.) Kids love sneaking the Doritos when I’m not looking, so I buy an extra bag; learned that the hard way. Oh, and if you’re tired of the same old chips-and-dip thing, this solves that in one go. Plus, they look impressive even though, frankly, there’s nothing fussy about them. Sometimes the cream cheese oozes out while baking and I used to get annoyed, but now I just call those the “chef’s bonus bites.”
What You’ll Need (Plus My Lazy-Day Swaps)
- 1 large bag of Nacho Cheese Doritos (or Cool Ranch if you’re feeling wild; my cousin swears by the spicy ones, but they're a bit much for me)
- 200g (about 7 oz) cream cheese, softened — full-fat is best, but I’ve used light in a pinch, and it’s still great
- 6 slices cooked bacon, crumbled — or just use pre-cooked bits if you’re short on time
- 2 green onions, finely chopped — or skip if you don’t have any; I sometimes use chives or even a dash of onion powder
- 1 cup shredded cheddar — I use sharp, but honestly cheese is cheese (my grandmother insisted on Tillamook, but, you know... any brand works form my fridge)
- ½ teaspoon garlic powder — optional, but I like the little kick
- Black pepper to taste
How I Actually Make 'Em (With a Few Tangents)
- First, let your cream cheese get soft—don’t try to rush it in the microwave like I did once or you’ll end up with a weird melty mess. (Although, if you do, just stir a lot. It still works.)
- In a bowl, mix together the softened cream cheese, crumbled bacon, green onions, cheddar, garlic powder, and a good few cracks of black pepper. At this point, I usually sneak a taste—quality control, right?
- Now, take a Dorito chip and gently press a spoonful of the mixture onto the flat side. Top with another Dorito, pressing lightly to make a little sandwich. It’s a bit fiddly and you’ll get messy, but that’s half the fun. If some filling slides out, just shove it back in. Or eat it. No one’s judging.
- Put the assembled sandwiches onto a baking sheet lined with parchment (I’ve skipped the parchment before, but scraping off baked cheese is no picnic, mate).
- Bake at 180°C (350°F) for 7–8 minutes. You want the cheese just starting to melt and the Doritos to get a little toasty. Don’t walk away—they go from perfect to scorched-earth surprisingly quick.
- Let them cool for a couple minutes; they’re volcano-hot straight out of the oven. I know this because I always try one too soon and regret it. Every. Single. Time.
Stuff I’ve Learned the Hard Way
- Don’t overfill the Doritos or you’ll have a gooey disaster on your hands—and on your pan.
- If your bacon is super crispy, it’s easier to crumble and you get a better crunch.
- I once tried using “healthy” veggie chips. Didn’t work. They fell apart. Lesson learned.
Weird Variations I’ve Actually Tried
- Jalapeño slices in the filling: spicy but seriously good if you like heat
- Smoked gouda instead of cheddar: makes it a bit ‘fancier’ but also a bit rich for some
- Crushed Doritos mixed INTO the filling: messy, crunchy, and honestly—wouldn’t repeat, but it was fun to try
Equipment (And What To Do If You Don’t Have It)
- Baking sheet—any flat pan will do, as long as it fits in your oven
- Parchment paper—if you’re fresh out, just grease the pan with a bit of oil; cleanup’s trickier but it works
- A decent mixing bowl—or a big soup mug, which I’ve used more than once when the bowls are all dirty
How to Store (If They Even Last That Long)
These keep in an airtight container in the fridge for up to two days—but, honestly, I’ve never seen them survive one night at my place. If you do have leftovers, pop them in a low oven for a few minutes to crisp them up a bit. I think they taste even better the next day, but my partner disagrees, so there’s that.
How I Like to Serve These
I pile them up on a big platter and stick them right in the middle of the table, with a little bowl of sour cream or ranch for dipping (okay, a lot of ranch). Sometimes I sprinkle a little extra green onion on top if I’m feeling fancy. My uncle says they’re best with a cold beer—maybe he just says that about everything, though?
Lessons Learned (Aka, Don’t Do What I Did)
- I once tried assembling all the sandwiches ahead and leaving them in the fridge overnight. They got soggy. Don’t do it—just assemble right before baking.
- Don’t skip the parchment, unless you like chiseling cheese off your pans for fun.
- And please don’t rush the cooling time. I know they smell amazing, but molten cheese is no joke. (Trust me, I have the blisters to prove it!)
Stuff People Actually Ask Me (And My Not-So-Perfect Answers)
Can I make these ahead of time?
Sort of, but not really. You can mix the filling ahead (even a day or two in advance), but the chips get soggy if you stuff ‘em too early. So, best to assemble last minute.
What if I can’t eat bacon?
No worries at all! Swap for turkey bacon, crumbled veggie bacon, or just leave it out, but maybe add some smoked paprika for a bit of that vibe. I even tried with roasted mushrooms once and it was... interesting.
Do these work with other chips?
I tried with tortilla chips, and it was okay, but nowhere near as good. The Doritos have that flavor kick—it’s like they’re made for this combo. But hey, experiment if you want!
How do you keep the Doritos from breaking?
Ah, the age-old struggle. I try to pick out the biggest, flattest ones from the bag (and snack on the broken bits—chef’s treat). Gentle hands help. Well, usually.
Where’d you get this idea?
Honestly, I saw something wild on TikTok and thought, "I bet I could make that better." Then I found a stuffed Dorito recipe on Serious Eats that inspired me to use bacon and extra cheese. The rest is party snack history.
Are these gluten-free?
If you use gluten-free chips and double-check the bacon and cheese, you’re golden! But regular Doritos aren’t always gluten-free, so check the bag.
If you want to get really into it, you can check out Sally’s Baking Addiction for more cheesy appetizer ideas—I get lost on her site for hours. Anyway, that’s probably enough rambling from me. Go make these and let me know how many disappear before you actually get them to the table!
Ingredients
- 1 bag (9.75 oz) Nacho Cheese Doritos
- 8 oz cream cheese, softened
- 6 slices bacon, cooked and crumbled
- ½ cup shredded cheddar cheese
- 2 green onions, finely chopped
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 large egg, beaten
Instructions
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1Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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2In a medium bowl, mix together the softened cream cheese, crumbled bacon, shredded cheddar cheese, green onions, garlic powder, and black pepper until well combined.
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3Carefully open each Dorito chip slightly and spoon about 1 teaspoon of the cream cheese mixture inside. Press gently to close.
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4Brush the stuffed Doritos lightly with the beaten egg to help them crisp up in the oven.
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5Arrange the stuffed Doritos on the prepared baking sheet and bake for 12-15 minutes, or until golden and heated through.
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6Allow to cool slightly before serving. Enjoy warm for the best flavor and texture.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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