|Grilled Papas Arrechas|
Today's recipe is a close second to one of my favorite breakfast restaurants. Instead of boiling and then frying the potatoes in butter, I sealed mine into a foil envelope with all the spices, veggies and just a bit of olive oil, and then I threw them on the grill. These are simple and delicious, spicy and savory. They're great with barbequed chicken or steak, and the left overs are PERFECT with some scrambled eggs and salsa the next day!
Grilled Papas Arrechas
Prep Time: 10 minutes / Cook Time: 45 minutes / Servings: 4
|Grilled Papas Arrechas ready for the grill|
- 6 large Russet Potatoes, washed and roughly chopped
- 2 tbsp. chopped fresh rosemary
- 2 large jalapeños, chopped (you can remove the membrane and seeds for a milder flavor)
- 3 large cloves of garlic, minced or pressed
- 2 scallions, chopped
- 1/2 can black beans, rinsed and drained
- 1/2 cup shredded Monterey Jack cheese
- 2 tbsp. olive oil
- salt and pepper to taste
- fresh cut salsa (for garnish
- 1/2 cup sour cream (for garnish)
- a few sprigs of fresh cilantro (for garnish)
- Preheat grill to high heat.
- In a large mixing bowl, combine all the ingredients and mix well until combined.
- Place two large sheets of aluminum foil onto a flat surface. Divide the potato mixture in half and place them into the center of each of the foil sheets. Enclose the potatoes by first folding the foil lengthwise and folding over several times. Fold the ends over into the center, creating a tight envelope.
- Place both envelopes on the grill for about 45 minutes, turning over about half way through.
Remove from the heat and allow them to cool for a few minutes before unfolding. Transfer to a serving dish (be sure to scrape the foil for all the good stuff!). Top with your favorite salsa, sour cream and cilantro. Serve immediately.