Campfire Potatoes with Jalapeño Crema

Preheat grill to 450° F. Cut 6 pieces of aluminum foil about 8” inches long. Combine potato slices, onion slices, olive oil, garlic powder, oregano, paprika, sea salt and pepper in a large bowl. Toss to mix and coat well. Divide mixture between foil pieces. Add 3 tablespoons Oaxaca Style Cheese. Fold aluminum foil edges together to seal and form a pouch. Place on grill and cook for 10 minutes. While potatoes cook, make jalapeño crema: Combine crema, jalapeño, cilantro, lime juice and garlic salt in a blender. Blend until smooth. Transfer to a serving bowl. To serve: carefully open potato packets, drizzle with jalapeño crema and a sprinkle of cotija cheese.