1
Red Cedar Grilling Plank, soaked according to package instructions
0
3/4 bag
(approx 8 cups/2 L) Multigrain with Flax Tortilla Chips
0
3/4 cup
diced Sweet Bell Peppers (any mix of colours)
175 mL
1/4 cup
sliced green onion
60 mL
1/4 cup
pitted, sliced black olives
60 mL
1 cup
Finely Shredded Tex-Mex Cheese Blend
250 mL
1/8 of the recipe
calories
250
fat
13 g
saturated fat
3.5 g
carbs
26 g
protein
7 g
cholestrol
15 mg
fibre
4 g
sodium
310 mg
potassium
55 mg

Directions

  1. Lightly dry soaked plank with a kitchen towel and preheat grill to medium-high.

  2. Put down a layer of chips to cover the plank. Sprinkle with a third of the peppers, onions, olives and cheese. Repeat to create approx. 3 layers of chips and toppings.

  3. Place the plank on the grill and close the lid. Cook for 5 to 7 min. or until the cheese is melted. Carefully remove from the grill, and serve nachos right from the plank.