This grilled camp hill recipe is a hearty, camp-style foil-packet dinner of potatoes, corn, beans, peppers, zucchini, and melted cheese. The name is not tied to one standardized regional recipe; this version is a practical, customizable meal cooked on a grill and served straight from the packets.
Ingredients
- 1½ lb Yukon Gold or red potatoes, scrubbed and cut into ½-inch cubes (680 g)
- 1 medium yellow onion, diced (about 5 oz / 150 g)
- 1 medium red bell pepper, seeded and diced (about 5 oz / 150 g)
- 1 medium zucchini, diced (about 9 oz / 250 g)
- 1½ cups corn kernels, fresh or thawed from frozen (225 g)
- 1 can black beans, 15 oz, drained and rinsed (425 g can; about 255 g drained)
- 3 tablespoons olive oil (45 ml)
- 2 teaspoons smoked paprika (about 5 g)
- 1 teaspoon ground cumin (about 2 g)
- 1 teaspoon garlic powder (about 3 g)
- 1 teaspoon fine salt (about 6 g)
- ½ teaspoon ground black pepper (about 1 g)
- ½ teaspoon dried oregano (about 0.5 g)
- 2 tablespoons water (30 ml)
- 1½ cups shredded Monterey Jack or cheddar cheese (about 170 g)
- 1 lime, cut into wedges (about 45 ml juice)
- 6 sheets heavy-duty aluminum foil, each about 12 by 18 inches (30 by 45 cm)
- Optional toppings: ¼ cup chopped cilantro (about 4 g), ½ cup sour cream (120 g), or 1 small jalapeño, thinly sliced (about 15 g)
Instructions
- Prepare the grill. Set up a gas or charcoal grill for medium heat, about 375–400°F (190–205°C), with an area for indirect heat. On a gas grill, leave one burner off; on a charcoal grill, bank the coals to one side. The packets cook over the cooler zone, which gives the potatoes time to soften without scorching the vegetables or foil.
- Cut the vegetables evenly. Dice the potatoes into pieces no larger than ½ inch so they cook through in the same time as the other ingredients. Cut the onion, bell pepper, and zucchini into similarly sized pieces. If the potatoes are cut larger, they may still be firm when the zucchini is already soft.
- Season the filling. In a large bowl, combine the potatoes, onion, bell pepper, zucchini, corn, and rinsed black beans. Add the olive oil, smoked paprika, cumin, garlic powder, salt, pepper, and oregano. Toss until the oil and seasonings coat the pieces evenly. Add the water and toss once more; the small amount of moisture helps steam the potatoes inside the sealed packets.
- Build six packets. Divide the mixture evenly among the foil sheets, piling each portion in the center. Fold the long sides together over the filling, then fold and crimp the ends to make sealed packets with a little room inside for steam. If using regular, thin foil, double each sheet to reduce the chance of tearing. Keep the packets securely closed while handling them.
- Grill until tender. Place the packets seam-side up over indirect heat and close the grill lid. Cook for 30 minutes. At about 15 minutes, use long-handled tongs to rotate each packet 180 degrees for more even heat; do not put the packets directly over flames. Near the end, carefully open one packet away from your face to check a potato cube with a fork. It should be tender all the way through. If it is still firm, reseal and continue cooking, checking in short intervals.
- Add the cheese. When the potatoes are tender, open each packet carefully because hot steam will escape. Sprinkle the cheese over the filling, fold the foil loosely back over the top, and return the packets to the grill for 2 minutes, just until the cheese melts. Use heatproof gloves or tongs, and keep your face and hands clear of the steam.
- Rest and finish. Transfer the packets to a tray and leave them closed for 5 minutes. This short rest lets the heat settle and makes the packets easier to serve. Open them at the table or spoon each portion into a bowl, then squeeze lime over the filling. Add cilantro, sour cream, or sliced jalapeño if desired.
Tips
- Keep the potato dice small and uniform. This is the main detail that determines whether the packet finishes on schedule. If your cubes are closer to ¾ inch, plan on extra grill time and check for tenderness rather than relying only on the clock.
- Use drained beans and thawed frozen corn. Excess liquid can make the filling watery. If using canned corn, drain it well; if using frozen corn, thaw and drain it before mixing. Fresh corn cut from one or two cobs works well too.
- Choose a sturdy packet and handle it gently. Heavy-duty foil is less likely to split when you turn or lift the packets. Make sure the seam is crimped, but leave some air space rather than wrapping the food tightly against the foil.
- Adjust the seasoning at the end. Cheese and toppings add salt and richness, while lime brightens the whole mixture. Taste a spoonful before serving; add a pinch of salt, another squeeze of lime, or a little extra smoked paprika as needed.
Serving Suggestions
Serve the packets as a complete casual dinner, with one packet per person and lime wedges on the side. For a larger outdoor spread, pair them with a crunchy cabbage slaw, sliced tomatoes, or a simple green salad. Warm tortillas or cornbread are useful for scooping up the potatoes, beans, and melted cheese, while a bowl of salsa lets everyone add freshness and heat to taste.
For a buffet, open the packets into a large serving dish rather than leaving hot foil on the table. Put sour cream, chopped cilantro, sliced jalapeño, extra lime, and salsa in separate bowls so guests can customize their portions. If serving children or anyone who prefers mild food, keep the jalapeño and spicy salsa on the side. The recipe is filling as written, but it also works as a substantial side alongside grilled vegetables or a simple salad.
Variations
Make it spicier: Add ¼ teaspoon cayenne pepper (about 0.5 g) to the spice mixture, or use pepper Jack in place of Monterey Jack. For gentler heat, remove the seeds and pale inner ribs from the jalapeño topping.
Change the beans or cheese: Pinto beans can replace black beans in the same quantity. Pepper Jack, mild cheddar, or a Mexican-style shredded cheese blend can stand in for Monterey Jack. Each changes the flavor slightly, but the proportions stay the same. For a dairy-free version, leave out the cheese and serve with avocado or a dairy-free topping.
Use other vegetables: Replace the zucchini with diced yellow squash or add about 1 cup (150 g) chopped mushrooms. Keep the overall amount of vegetables close to the recipe so the packets do not become crowded or release too much moisture. For a sweet, smoky accent, substitute ½ cup (75 g) diced poblano pepper for some of the bell pepper.
Cook indoors: When grilling is not convenient, divide the filling among covered oven-safe dishes and bake at 400°F (205°C) until the potatoes are fork-tender, usually 35–45 minutes depending on the dish and cut size. Add the cheese for the final few minutes. This is an adaptation rather than the same grilled method, so check the potatoes rather than assuming the timing will match exactly.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. Transfer the filling from the foil to shallow, airtight containers rather than storing it in the opened packets; it will keep for 3–4 days in the refrigerator. The potatoes may soften slightly after chilling, but the beans and vegetables reheat well. Do not leave cooked packets at room temperature for an extended period, especially outdoors in warm weather.
For a quick serving, reheat an individual portion in the microwave in a covered, microwave-safe dish, stirring once so it warms evenly. You can also reheat it in a covered skillet over medium-low heat with a splash of water; stir gently and add a lid to help the center heat through. For food safety, reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Add fresh lime and toppings after reheating. Freezing is possible for up to 2 months, though the zucchini and potatoes may be softer after thawing; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I assemble the foil packets ahead of time?
You can cut and measure the vegetables a day ahead and keep them refrigerated in a covered container. For the best texture, combine the vegetables with the oil and seasonings shortly before grilling, then assemble the packets. If you do assemble them in advance, keep them refrigerated and grill them within a day; the salt can draw moisture from the vegetables as they sit.
Can I cook these packets over a campfire?
Yes, but use a bed of steady, glowing coals rather than putting the foil directly into high flames. Campfire heat varies more than a covered grill, so turn the packets with long tongs and begin checking the potatoes around 25 minutes. Continue cooking until a fork passes easily through a potato cube, then add the cheese and let it melt briefly. Wear heat-resistant gloves and place finished packets on a stable tray.
Why are my potatoes still hard?
The most common causes are potato pieces that are too large, a packet that was not sealed well enough to trap steam, or grill heat that was lower than expected. Cut the potatoes into even ½-inch cubes, include the measured water, and crimp the foil seams closed. If the potatoes are firm at the first check, reseal the packet and cook longer over indirect heat rather than raising the heat so high that the bottom burns.
Can I make the recipe without foil?
Use a lidded grill-safe skillet or grill basket instead. Add the filling and water, cover it, and cook over medium indirect heat, stirring carefully once or twice so the vegetables cook evenly. A basket will let more moisture escape, so the potatoes may need a little extra water and the finished mixture may be less steamy than the foil-packet version.
How do I keep the packets from burning or leaking?
Cook them over indirect heat, not directly above a burner flame or a pile of hot coals, and use heavy-duty foil or two layers of standard foil. Avoid overfilling, leave space for steam, and crimp the edges securely. Rotate the packets with tongs instead of dragging them across the grill grates. If a packet leaks, move it away from direct heat and place it on a fresh sheet of foil before continuing.
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