Nachos on the Grill
Source of Recipe
reynolds foil
List of Ingredients
NACHOS ON THE GRILL
Reynolds Wrap Heavy Duty Aluminum Foil
3 to 4 cups round tortilla chips
1 can (9 oz.) bean dip
1 cup EACH shredded Cheddar and Monterey Jack cheese
2 green onions, sliced
1/2 cup sliced black olives
1 can (4 oz.) chopped green chilies, drained
1/2 cup picante salsa
Guacamole
Dairy sour cream
Recipe
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
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