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Receta Nachos On The Grill
by Global Cookbook

Nachos On The Grill
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Ingredientes

  •     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
  •     Guacamole
  •     Dairy lowfat sour cream

Direcciones

  1. 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).
  2. Spread each tortilla chip with about 1 tsp. of bean dip; place in an
  3. 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.
  4. GRILL PAN
  5. 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.
  6. 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.