1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1 cup pico de gallo
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Let's Make It
Heat greased grill to medium heat.
Combine dry seasonings; sprinkle evenly onto both sides of steak. Grill 5 to 7 min. on each side or until steak is cooked to medium doneness. Transfer steak to cutting board. Let stand 5 min. before cutting across the grain into thin slices. Meanwhile, heat oven to 400°F.
Blend cream cheese spread, lime juice, avocado and cilantro in blender until smooth. Pour into resealable plastic bag.
Spread tortilla chips onto rimmed baking sheet; top with meat and shredded cheese. Bake 5 min. or until cheese is melted.
Cut small piece off one bottom corner of bag; use to drizzle cream cheese sauce over nachos. Top with pico de gallo.
Resting Meat: Why and How Long?
Roasted and grilled meats should be rested by covering loosely with foil before serving. During cooking, meats' flavorful juices concentrate near the exterior; resting allows the juices to redistribute throughout the meat and prevents the juices from releasing when cut. Individual steaks or chops can be rested for 5 min. or less. Larger cuts of meat up to 2 lbs. should be rested 10 min. or so. Roasts should be rested 10 to 20 min., depending upon how large they are.
Enjoy eating appetizers at a social occasion, but be mindful of portion size so you don’t overdo it on calories.
Calories From Fat
% Daily Value*
Total Fat 28g
Saturated Fat 11g
Trans Fat 1g
Total Carbohydrates 24g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.