Make these flavor-bomb pouches with chorizo and potato for backwoods or backyard, no cleanup required.

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Ingredients

Directions

  • Heat grill to 475°. Toss Idaho and sweet potatoes, bell pepper and onion with veg oil, salt and oregano.

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  • Create 6 large rectangles of 2 layers of heavy-duty aluminum foil. Divide mixture evenly (about 1 1/3 cups per packet) among foil rectangles. Break chorizo into small pieces and sprinkle evenly over mixture. Fold packets to seal well.

  • Cook on covered grill, turning over halfway through, until sausage is cooked through and potatoes are tender, 28 to 30 min. Open packets very carefully. Sprinkle with additional oregano if desired. Don't peek! Resist the urge to open the foil during cooking. Let the (extremely hot) steam do its job in the packets. Nutrition Boost: Stir salt and pepper into plain Greek yogurt and add a dollop for some probiotic-packed creaminess. Swap It: Try andouille or spicy Italian sausage in place of the chorizo.

Tips

Don't peek!: Resist the urge to open the foil during cooking. Let the (extremely hot) steam do its job in the packets.

Nutrition Facts

470 calories; 30 g total fat; 1449 mg sodium. 29 g carbohydrates; 21 g protein;

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