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| | Reynolds Wrap Heavy Duty Aluminum Foil |
| 3 Tasse | Round tortilla chips; (up to 4) |
| 1 Dose | (9 oz.) bean dip |
| 1 Tasse | Each shredded Cheddar and Monterey Jack cheese |
| 2 | green onions sliced |
| 1/2 Tasse | black olives sliced |
| 1 Dose | (4 oz.) chopped green chilies; drained |
| 1/2 Tasse | Picante salsa |
| | Guacamole |
| | dairy sour cream |
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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.
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