On a half-sheet pan, arrange half of the Doritos. Top with half of the chicken, bacon, and cheese. Repeat with a second layer.
Bake the nachos for 10-12 minutes until the cheese is melted. After 10 minutes, keep an eye on them, since the Doritos can burn more easily than traditional tortilla chips.
Garnish with pickled onions, jalapenos, and cilantro. Drizzle with Ranch dressing. Serve immediately.
Notes
For Ranch flavored chicken, combine a packet of Ranch dressing mix with 3 tablespoons of oil. Spread this mixture on both sides of 1 pound of boneless skinless chicken breasts (I prefer using thin-cut chicken breasts). Bake at 425°F until the internal temperature of the chicken reaches 165°F. Cool and chop.
Buy a block of cheese and shred it when ready to use. Freshly shredded cheese melts so much better than pre-shredded cheese which has additives to prevent clumping.
Build the nachos in layers so that all of the chips are equally coated with cheese and other toppings.
Build the nachos on a sheet pan for ease of heating and clean-up.
Garnish the nachos with various toppings or set out the toppings for a "top-your-own-nachos" bar.