1/2 of a 1- lb. bag yellow corn tortilla chips
1¼ cup refried beans
1/2 cup salsa
1 (8- oz.) bag Mexican blend cheese shredded
1 (4- oz.) can green chiles diced
1 (2.2- oz.) can sliced ripe olives drained
1/2 cup fresh pico de gallo (from our Produce Dept.)
Salsa, sour cream, guacamole
Prep: 10 minutes Cook: 10 to 15 minutes Makes: 10 to 12 servings
1. Preheat an outdoor grill to high and place a wood chip box with soaked chips on the coals or lava rock. Place tortilla chips on a 15x10-inch disposable foil cookie sheet.
2. Stir together beans and salsa and drop small spoonfuls over tortilla chips. Sprinkle cheese, chiles, olives and pico de gallo over tortilla chips. When the grill is very hot and smoky, reduce heat to low and place pan on grill.
3. Cook for 10 to 15 minutes or until cheese is melted, turning pan occasionally to avoid hot spots. Serve with salsa, sour cream and guacamole.
(based on 11): 250 calories, 7 g protein, 15 g total fat (6
g sat.), 22 g
carbohydrate, 4 g fiber, 1 g sugar, 20 mg cholesterol, 530
mg sodium, 5 points