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Grilled Foil-Pack Cheesy Fries

(5 reviews)
Grilled Foil-Pack Cheesy Fries
  • Prep Time 10 min
  • Total Time 40 min
  • Servings 4
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Frozen French fries work great on the grill! These grilled cheesy fries go from frozen to table in a flash!

Ingredients

1
bag (14 oz) Cascadian Farm™ organic frozen crinkle-cut French fries
1
tablespoon butter, melted
4
slices American cheese
2
tablespoons sliced green onions (2 medium)
2
tablespoons cooked real bacon bits

Directions

  • 1 Heat gas or charcoal grill to medium-high heat. Toss frozen French fries with melted butter.
  • 2 Tear off 2 (12-inch) lengths of Reynolds Wrap® Heavy Duty Foil to make foil boats. Place half of the fries in a single layer in the center of 1 piece of foil. Loosely fold foil around edges to form a boat, leaving large hole at top to allow steam to escape; repeat with remaining fries and foil.
  • 3 Place foil packets on grill over indirect heat. Cover grill; cook 20 to 30 minutes, stirring once, until fries are crispy and baked through. Top each packet with 2 slices cheese; cook about 2 minutes longer or until cheese is melted. Sprinkle with sliced green onions and bacon bits just before serving.
Tips  

Top with pieces of pepper Jack cheese instead of American cheese for a spicy kick!

Grillmaster tip: When the fries are gone, crumple foil into a ball and use it to scrape grill grates clean. More smart foil tips.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
140
)
Daily Value
Total Fat
15g
24%
(
Saturated Fat
6g
30%
,
Trans Fat
0g
)
Cholesterol
35mg
11%
Sodium
500mg
21%
Potassium
460mg
13%
Total Carbohydrate
22g
7%
(
Dietary Fiber
2g
10%
,
Sugars
2g
)
Protein
8g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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