Directions:
- Heat a grill to low.
- Stack 2 large sheets of heavy-duty Reynolds Tin Foil and form into a pan by turning up the four sides. Place the chips, then the cheese, beans, and avocado in the pan and transfer to the grill. Grill the peach next to the nachos, cut sides down. Cover the grill.
- Grill the nachos until the cheese melts, about 6 minutes. Grill the peach until just softened, about 3 minutes. Transfer the peach to a cutting board. When cool enough to handle, coarsely chop. Stir into the salsa.
- Transfer the nacho pan to a serving platter and spoon the salsa on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 510.43 Kcal (2137 kJ) | ||
| Calories from fat | 296.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.98g | 51% | |
|---|---|---|---|
| Cholesterol | 25mg | 8% | |
| Sodium | 806.71mg | 34% | |
| Potassium | 414.32mg | 9% | |
| Total Carbs | 49.91g | 17% | |
| Sugars | 5.95g | 24% | |
| Dietary Fiber | 8.62g | 34% | |
| Protein | 11.62g | 23% | |
| Vitamin C | 9.2mg | 15% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 1.2mg | 7% | |
| Calcium | 308.1mg | 31% | |
| Amount Per 100 g | |||
| Calories | 208.15 Kcal (871 kJ) | ||
| Calories from fat | 121.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.45g | 51% | |
|---|---|---|---|
| Cholesterol | 10.19mg | 8% | |
| Sodium | 328.97mg | 34% | |
| Potassium | 168.96mg | 9% | |
| Total Carbs | 20.35g | 17% | |
| Sugars | 2.43g | 24% | |
| Dietary Fiber | 3.51g | 34% | |
| Protein | 4.74g | 23% | |
| Vitamin C | 3.8mg | 15% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 0.5mg | 7% | |
| Calcium | 125.7mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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