Three medium russet potatos pierced and microwaved for three minutes on each side. then cut in half, broken up a little by inserting a fork and twisting. Then coated with peanut oil and adding a dusting of coarse salt. Placed offset a full chimney of briquettes in the charcoal baskets on the opposite side of the grill.
Close lid and come back 30 minutes later. Rebrush on some peanut oil and put a little char on some jalapeno halves. Place some chopped up onions on the potato crisps.
Next place the charred jalapeno halves on the potatos and cover with shredded Mexican cheese. cover and let the cheese melt in.