Grilled Potato-Apple Stacks with Chipotle Sauce
Prep Time
Cooking Mode
3 large apples, cored
3 large yellow-fleshed potatoes, scrubbed
2 large onions, such as Vidalia or red, peeled
olive oil for brushing
salt and pepper to taste
½ cup sour cream
1 chipotle pepper in adobo sauce plus 1 tbsp (15 mL) adobo sauce (see Tips)
4 tsp lime juice
4 tsp maple syrup
6 oz Cheddar cheese cut in 8 thin 3-in. (8 cm) square slices
3 large apples, cored
3 large yellow-fleshed potatoes, scrubbed
2 large onions, such as Vidalia or red, peeled
olive oil for brushing
salt and pepper to taste
½ cup sour cream
1 chipotle pepper in adobo sauce plus 1 tbsp (15 mL) adobo sauce (see Tips)
4 tsp lime juice
4 tsp maple syrup
6 oz Cheddar cheese cut in 8 thin 3-in. (8 cm) square slices
Directions
1Cut eight 1/2-in. (1-cm) thick slices from each apple and potato, and cut four 1/2-in. (1-cm) thick slices from each onion. Use the largest diameter slices only (reserving the leftover slices for another use.) Lightly brush both sides of each slice with olive oil, and season with salt and pepper. Set aside.
2In a blender or food processor, combine sour cream, chipotle pepper, adobo sauce, lime juice and maple syrup. Blend on high until smooth. Transfer sauce to bowl or gravy boat. Set aside.
3Place apple, potato and onion slices on grill preheated to medium. Close lid to cook, flipping after 10 min. -- checking to avoid burning fruit -- grill another 10 min., or until slices are lightly charred and softened.
4On each of four plates, layer onion, cheese, apple and potato, then repeat layers once more to make a second stack on each plate. Drizzle with reserved sauce to taste.
Tips
1
Substitute 1 seeded jalapeno pepper plus 1 tbsp (15 mL) tomato sauce for the chipotle peppers in adobo sauce. Use leftover potato, onion and apple slices for soup by tossing with olive oil, salt and pepper, then roast till soft. Puree with chicken broth and heat to serve.
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