Post by Kathy on Aug 17, 2016 23:33:44 GMT
Grilled Mexican Cheesy Chicken & Potato Hobo Dinner
Amazing dinner! Hubby already wants to have it again! Me too! Everything about this is amazing! The cheesy, salsa, sassy chicken and the tasty thin potatoes are crazy good! Everything comes together beautifully! The cheese and salsa migrate down to the potatoes and it's amazing!
My late, great friend Joyce gave me this recipe and I wish I would have made it while she was alive because she would have loved hearing me brag about how good it was! She knew my family loved Hobo Dinners! Throw it in the foil and let it cook! No mess, no standing over the hot grill or camp fire! Couldn't be easier than that!
This was better than any restaurant food! Delish!
2 boneless skinless chicken breasts, butterfly cut to make 4
sprinkle taco seasoning mix, to taste
5 medium red potatoes, peeled and sliced ¼ inch thick circles
salt & pepper, to taste
1 cup Mexican Style Shredded Cheese
3/4 cup chunky salsa
½ cup sour cream
Butterfly cut thru chicken. Sprinkle taco seasoning mix on both sides. Let sit 30 minutes.
Peel and slice potatoes into ¼ inch circles and spray with butter and salt & pepper to taste on both sides. (I use spray butter is why I say this. I'm sure any way you want to butter them would be great)
Grill chicken on high heat 4 minutes to get some color and grill marks. Remove from grill.
Spray (with Pam) 4 large sheets of heavy duty foil. Place sliced potatoes in 3 rows on each of the 4 large sheets of foil leaving room on the edges. Add chicken, cheese and then salsa.
Fold foil leaving room on the top. You don't want it smashing the cheesy chicken.
Place foil packets on grill and grill on medium/high heat 30 minutes with the grill lid closed. Check at 30 minutes to see if the chicken and potatoes are done.
Release the steam from packets gently when opening.
Let cool for a few minutes and then top with sour cream and a little more shredded cheese.
