Nachos on the grill

1 Servings

Ingredients

Quantity Ingredient
Reynolds Wrap Heavy Duty Aluminum Foil
3 cups Round tortilla chips; (up to 4)
1 can (9 oz.) bean dip
1 cup EACH shredded Cheddar and Monterey Jack cheese
2 Green onions; sliced
½ cup Sliced black olives
1 can (4 oz.) chopped green chilies; drained
½ cup Picante salsa
Guacamole
Dairy sour cream

Directions

Make a 12x10 inch grill pan by layering two 18x16 inch sheets of Reynolds Wrap Heavy Duty Aluminum Foil to make a double thickness (see directions).

Spread each tortilla chip with about 1 teaspoon of bean dip; place in an even layer in bottom of grill pan. Sprinkle chips evenly with shredded cheeses, green onions, black olives, and green chilies; top with 1 teaspoon picante salsa. Cover the grill pan with a sheet of heavy duty aluminum foil. To anchor the cover, pinch foil sheet over edge of foil pan. Heat over medium-hot coals 10 to 12 minutes or until cheese is melted. Top with guacamole and sour cream; serve immediately.

GRILL PAN

Stack two sheets of Reynolds Wrap Heavy Duty Aluminum Foil (6 inches longer and 6 inches wider than desired size of pan) to make a double thickness.

Fold in all edges 1½ inches. Fold all edges upright, forming 1 ½ inch sides. Pinch corners diagonally together, press corners against sides of pan.

makes 4 to 6 servings this recipe came from the Reynolds web site Posted to brand-name-recipes by P&S Gruenwald <sitm@...> on Jan 22, 1998

Related recipes