| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
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 <sitm@ne.infi.net> on Jan 22,
1998
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