Nachos on the Grill

Categories: None

Serves: 1 Servings

Ingredients:

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

Instructions:
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 1 1/2 inches. Fold all edges upright, forming 1 1/2 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 on Jan 22,
1998

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