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