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Ingredientes
- Â Â Reynolds Wrap Heavy Duty Aluminum Foil
- 3 c. Round tortilla chips, (up to 4)
- 1 can (9 ounce.) bean dip
- 1 c. EACH shredded Cheddar and Monterey Jack cheese
- 2 x Green onions, sliced
- 1/2 c. Sliced black olives
- 1 can (4 ounce.) minced green chilies, liquid removed
- 1/2 c. Picante salsa
- Â Â Guacamole
- Â Â Dairy lowfat sour cream
Direcciones
- 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 tsp. of bean dip; place in an
- even layer in bottom of grill pan. Sprinkle chips proportionately with shredded cheeses, green onions, black olives, and green chilies; top with 1 tsp. picante salsa. Cover the grill pan with a sheet of heavy duty aluminum foil. To anchor the cover, healthy pinch foil sheet over edge of foil pan. Heat over medium-warm coals 10 to 12 min or possibly till cheese is melted. Top with guacamole and lowfat 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.
- Mix in all edges 1 1/2 inches. Fold all edges upright, forming 1 1/2 inch sides. Healthy pinch corners diagonally together, press corners against sides of pan.
