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Nachos on the Grill

July 12, 2010


  • Reynolds Wrap Heavy Duty Aluminum Foil
  • 3 to 4 cups round tortilla chips
  • 1 can (9 oz.) bean dip
  • 1 cup EACH shredded Cheddar and Monterey Jack cheese
  • 2 green onions, sliced
  • 1/2 cup sliced black olives
  • 1 can (4 oz.) chopped green chilies, drained
  • 1/2 cup picante salsa
  • Guacamole
  • Dairy sour cream

Make a 12×10 inch grill pan by layering two 18×16 inch sheets of Reynolds Wrap Heavy Duty Aluminum Foil to make a double thickness (see GRILL PAN directions below).

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.

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.

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