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Name: Nachos on the Grill
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Guacamole; Reynolds Wrap Heavy Duty; 1 cn (9 oz.) bean dip; 1 c EACH shredded Cheddar and; Sour Cream; 3 c Round tortilla chips; (up to; 2 Green onions; sliced; 1/2 c Sliced black olives; 1 cn (4 oz.) chopped green; 1/2 c Picante salsa

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INGREDIENTS

Guacamole
Reynolds Wrap Heavy Duty
1 cn (9 oz.) bean dip
1 c EACH shredded Cheddar and
Sour Cream
3 c Round tortilla chips; (up to
2 Green onions; sliced
1/2 c Sliced black olives
1 cn (4 oz.) chopped green
1/2 c Picante salsa

Servings

INSTRUCTIONS

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 on Jan 22, 1998

NOTES

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Nachos on the Grill

Guacamole
 Reynolds Wrap Heavy Duty
1 cn (9 oz.) bean dip
1 c EACH shredded Cheddar and
 Sour Cream
3 c Round tortilla chips; (up to
2 Green onions; sliced
1/2 c Sliced black olives
1 cn (4 oz.) chopped green
1/2 c Picante salsa

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 <sitm@ne.infi.net> on Jan 22,  1998

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Nutrition

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Serving Size: 1 Serving (323g)
Recipe Makes: 1 Servings

Calories: 158
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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