Recipe - Nachos On The Grill

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

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 mediumhot 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 One half inches. Fold all edges upright, forming 1 One half 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 brandnamerecipes by P&S Gruenwald sitm@ne.infi.net on Jan 22,
1998