Pommes de terre mexicaines gratinées en papillote

Ingrédients

• 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)

Préparation

1. 1

   Heat gas or charcoal grill. Cut 2 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.

2. 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. 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. 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.