Ingredients
1.5 pounds baby potatoes, sliced
1 small white onion, sliced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
½ teaspoon sea salt
¼ teaspoon black pepper
1 (10-ounce) Real California Oaxaca Style Cheese, cut into strips
1 cup Real California Crema Mexicana
1 large jalapeño, stem removed and sliced
1/3 cup fresh cilantro sprigs
1 large lime, juiced
½ teaspoon garlic salt
½ cup Real California Cotija Cheese, crumbled
Instructions
Preheat grill to 450° F.
Cut 6 pieces of aluminum foil about 8” inches long.
Combine potato slices, onion slices, olive oil, garlic powder, oregano, paprika, sea salt and pepper in a large bowl. Toss to mix and coat well.
Divide mixture between foil pieces. Add 3 tablespoons Oaxaca Style Cheese. Fold aluminum foil edges together to seal and form a pouch. Place on grill and cook for 10 minutes.
While potatoes cook, make jalapeño crema:
Combine crema, jalapeño, cilantro, lime juice and garlic salt in a blender. Blend until smooth. Transfer to a serving bowl.
To serve: carefully open potato packets, drizzle with jalapeño crema and a sprinkle of cotija cheese
- Prep Time: 15 minutes
- Cook Time: 10 minutes