Monday, June 29, 2009
Mmm tasty. Another good grill recipe. You can adjust the fire by taking all, some, or none of the seeds/membrane out of the jalapenos.
6-8 medium to large sized red potatoes, washed and dried
2 jalapenos, deseeded/membrane if you wish, cut in a large dice
4 tablespoons butter or margarine
Grill seasoning and garlic salt to taste
Handfuls of shredded cheese (mexican, colby jack, cheddar etc)
1. Layout a length of foil. Spray with some non stick spray. If you have a mandolin, get that puppy out, otherwise do it by hand. Slice the potatoes decently thin and place on foil. Throw in the butter and jalapenos and sprinkle with the salt and seasoning.
2. Fold up the foil and place on the grill. Cook on a medium heat grill 30 minutes, turning once. Cooking time will vary depending on how thin the potatoes are... this is a trial and error.
3. Remove from grill and carefully open the foil. Sprinkle on a layer of cheese and cover lightly with the foil so it gets all melty. Serve.