Potatoes in a Taco Shell Mexican Style
3 large baking potatoes
1 green bell pepper cut in half and seeds removed
2 jalapeno peppers
1 C sharp cheddar cheese, shredded
1 egg, lightly beaten
2 T fresh cilantro, minced
1/4 t of salt
1/4 t of pepper
12 (6 inch) corn tortillas
1 T olive oil
Preheat the grill to the medium temperature.
Prick the potatoes with a fork and wrap each potato in foil. Set the potatoes, green peppers and jalapeno peppers onto the grill grate. Roast the vegetables for 10 minutes, turning often, until both peppers are charred. Remove the peppers from the grill and place in plastic bags to steam for 10 minutes.
Close the grill lid and continuing roasting the potatoes for 40 minutes, turning every 10 minutes, or until tender. Peel the peppers and remove any remaining seeds. Finely chop the peppers and set aside. Remove the potatoes and allow them to cool enough to handle. Unwrap the potatoes, cut them in half and scoop out the potato pulp.
Add the pulp to the peppers and stir to combine. Stir in the cheese, egg, and cilantro, salt and pepper until blended together well.
Fill each taco shell with 2 T of the potato mixture. Brush the outside of the tacos with the olive oil. Place the filled tacos on the grill. Grill 3 minutes per side or until crispy.
Makes 6 servings
When filling your tacos be careful not to fill them too full. This way the filling won’t fall out on the grill grate. Serve them with salsa, sour cream or Guacamole.
This is another favorite grill recipe of ours. It’s fun to make a small snack, appetizer when your going to be outside for extended periods of time.
Enjoy.
Frogmore Stew or Low Country Boil
2-3 long links Beef Sausage or Kielbsa
3-4 dozen Ears of Corn, shucked and cleaned (best if cut in half)
1 1/2 pound Shrimp (cleaned and uncooked)
Several heaping spoons of Old Bay seafood seasoning (to taste)
Fill a big pot halfway with water. Add seafood seasoning, cover pot and bring water to a boil. Add corn, cover pot and cook for ten minutes at full boil. Cut sausage into 2″ pieces and add to corn in the pot. Cook for five minutes at full boil. Add shrimp all at once. Cover pot and bring back to full boil. Cook until shrimp are reddish and completely done. Pour contents pot into a colander and let the liquid drain into a sink for a minute. Put cooked sausage, corn, and shrimp on plates and serve hot!
NOTE: Some folks will add potatoes to the recipe. If so, add several medium potatoes quartered or whole red skin potatoes, five minutes after the corn.
This is very easy to do, but have your food ready because once you start cooking it there is no stopping.
Enjoy!