Nachos On The Grill
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| Reynolds Wrap Heavy Duty | ||
| Aluminum Foil | ||
| 3 | c | Round tortilla chips, up to |
| 1 | 9 oz. bean dip | |
| 1 | c | EACH shredded Cheddar and |
| Monterey Jack cheese | ||
| 2 | Green onions, sliced | |
| 1/2 | c | Sliced black olives |
| 1 | 4 oz. chopped green | |
| chilies drained | ||
| 1/2 | c | Picante salsa |
| Guacamole | ||
| Dairy sour cream |
INSTRUCTIONS
4 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 <sitm@ne.infi.net> on Jan 22, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 4011
Calories From Fat: 1828
Total Fat: 208.2g
Cholesterol: 118.7mg
Sodium: 6788.3mg
Potassium: 2522.5mg
Carbohydrates: 479.4g
Fiber: 39.7g
Sugar: 8.1g
Protein: 87.2g