Jalapeno and Red Onion Potato Crisps On The @WeberGrills Kettle

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.

20161129_102241-01.jpeg20161129_102251-01.jpeg

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.

20161129_104950-01.jpeg20161129_105721-01.jpeg

Next place the charred jalapeno halves on the potatos and cover with shredded Mexican cheese. cover and let the cheese melt in.

20161129_110510-01.jpeg20161129_110857-01.jpeg

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s