> 1 (8 oz) bag kettle-cooked potato chips
> Heavy duty foil
> 1 1/2 cups Mexican-style shredded cheese
> 1 cup diced ham
> 3/4 cup jarred salsa
> 1/2 cup fat-free sour cream
> 2 green onions, chopped
> Pickled jalapeno slices (optional)
Preheat grill to medium-high.
Divide the potato chips among 3 (12x16-inch) sheets of heavy-duty foil. Top with a layer of cheese. Divide the ham among each packet. Fold sides of foil up around mixture. Roll tightly to seal.
Grill packets 8–10 min. without flipping. Carefully open packets to serve. Top each packet with the salsa, sour cream, green onions, and (optional) jalapeño. Serve immediately.