Ingredients
1
bag Tortilla Chips
1 1/2
cups Shredded Pepperjack cheese
1 1/2
cups shredded cheddar cheese
1
can (16 oz) Old El Paso™ Traditional Refried Beans
1
cup Corn, removed from the cob
1
cup shredded chicken
Sliced Jalapenos, Sliced Green Onions, Sour Cream, Guacamole, Pico de Gallo
Preparation
Pre-heat gas or charcoal grill over medium heat.
Arrange the chips on a large sheet pan. Evenly distribute the cheese, refried beans, corn and chicken making sure each chip is coated with some cheese and equal parts of all the toppings. Transfer the sheet pan on the grill and cover. Let the cheese melt. Once the cheese has melted, remove the sheet pan carefully and add little spoonfuls of the garnishes on top. Serve immediately.
