Easy Cheesy Mexican Potatoes Foil Pack

Prep:  15 Minutes
Total Time:  45 Minutes
Servings:  6

Ingredient List

  • 1 1/2 lb Yukon gold potatoes, cut in 1-inch cubes
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 4 teaspoons vegetable oil
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 cup shredded Cheddar cheese (4 oz)

Preparation

  1. Heat gas or charcoal grill. Cut 2 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  2. Add cut potatoes, green chiles, oil and taco seasoning mix to medium bowl; stir until evenly coated. Place equal amount of mixture on center of each sheet of foil.
  3. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  4. Place packs on grill over medium heat (350°F to 400°F). Cover grill; cook 12 minutes. Rotate packs 1/2 turn; cook 12 to 14 minutes longer or until potatoes are tender. Remove packs from grill, cut large X across top of each pack. Carefully fold back foil, and sprinkle potatoes with cheese. Top with desired fresh toppings.

Expert Tips

  • Try these additional fresh toppings: salsa, sour cream and green onions.
  • Baby Yukon potatoes can be halved and used in place of regular Yukon potatoes.

Nutrition

  • About 2/3 Cup Calories 210 (Calories from Fat 80);  Total Fat 9g (Saturated Fat 4g ,Trans Fat 0g);  Cholesterol 20mg;  Sodium 520mg;  Potassium 510mg;  Total Carbohydrate 25g (Dietary Fiber 2g ,Sugars 2g);  Protein 6g
  • % Daily Value: Vitamin A 4%;  Vitamin C 8%;  Calcium 15%;  Iron 8%
  • Exchanges: 1 Starch;  1/2 Other Carbohydrate;  1/2 High-Fat Meat;  1 Fat
  • Carbohydrate Choice: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet