4 large (12- by 16-inch) squares aluminum foil, preferably nonstick
1½ pounds baking potatoes (about 4 medium), peeled and thinly sliced
6 ounces Cabot Pepper Jack or Jalapeño Light, grated (about 1½ cups)
¼ cup finely diced cooked chorizo sausage
4 tablespoons Cabot Salted Butter
PREPARE gas or charcoal grill for indirect cooking and preheat to medium. Alternatively, preheat oven to 350°F. If foil is not nonstick, coat with nonstick cooking spray or brush with oil.
PLACE one-fourth of potatoes in center of each sheet of foil, arranging in even layer. Top each with one-fourth of cheddar and one-fourth of chorizo. Dot each with 1 tablespoon butter.
BRING foil up around potatoes, sealing top and ends with double folds and leaving room inside for heat circulation.
COOK over indirect heat on covered grill or on baking sheet in oven for 45 minutes, until potatoes are tender. Let packets stand for several minutes to cool slightly before serving.
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