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
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|Serving Size: 1 Serving (323g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 85 (54%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 4.9mg||2 %|
|Sodium 2045.7mg||71 %|
|Potassium 163.1mg||4 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 10.4g|
|Protein 2.4g||3 %|
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Calories per serving: 158
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