CHEESY CHICKEN NACHOS

Reynolds Wrap Release Non-stick Aluminum Foil
4 cups (about 4 oz.) tortilla chips
2 cups Mexican style shredded cheese, divided
1 cup cooked, shredded chicken
1 cup salsa
1 small tomato, chopped
1/2 cup sliced black olives
2 green onions, sliced

Preheat oven to 400 degrees F or grill to medium-high indirect heat. For indirect heat, the heat source (coals or gas burner) is on one side of grill. Place food on opposite side with no coals or flame underneath.

Line a 9x13x2-inch baking pan with Reynolds Wrap Release Non-Stick Aluminum Foil with non-stick side toward food. Place tortilla chips in foil-lined pan in an even layer. Sprinkle 1 3/4 cup cheese over tortilla chips.

Combine chicken and salsa. Spread over tortilla chips. Top with tomato, black olives and green onions. Sprinkle with remaining cheese.

Bake 8 to 10 minutes or grill 5 to 7 minutes until cheese melts.

REYNOLDS KITCHENS TIP:
To line pans with Release Foil, flip pan upside down. Press a sheet of foil around pan with non-stick (dull) side down. Remove foil. Flip pan upright and drop foil inside with non-stick side facing up. Crimp edges to rim of pan.

TO MAKE A FOIL GRILL PAN:
Stack two sheets of Release Non-Stick Foil. Shape foil around pan as directed. Remove foil from pan and crimp ends. Place Foil Grill Pan on a tray to transport to and from grill.

Servings: 6-8
Source: Reynolds Kitchens