I’ve been working up at school all week this week. I officially start back in the classroom on Tuesday and students come back on the 22nd. But I have been working my tail off to get my classroom ready for another year of art lessons and life lessons. From now until December (last grad school class!), meals are going to be simple affairs with as little mess as possible.
Enter foil pack grilling. I love grilling in packages because all you need is a cutting board, a knife, and some foil. Clean up is a breeze and the flavors meld together in the foil pack, giving you really satisfying results.
The inspiration for this foil pack was a western omelet. I love the cheesy/sweet pepper/onion combination. I used roasted hatch chilies, but you can use any of your favorite mild peppers: pablano, bell pepper, Anaheim, or banana.
Assembly is so simple. Slice your potatoes; dice your peppers and onions; toss in oil, salt, and pepper. Wrap them tight into a double layer of foil and grill for 40 minutes. When they come out, they are soft, slightly caramelized, and begging for cheese.
Do you have any simple, flavorful dishes that are your “old standbys” when you are having a stressful week?
Western Foil Pack Potatoes
Makes 5 side servings
6-8 red potatoes (about 1.25 lbs), sliced into 1/4″ half moons
2 cups red onion, diced
1 cup mild chili peppers, diced (bell, pablano, or mild hatch peppers are good)
2-3 tablespoons olive oil
Salt and pepper
1/2 cup Monterrey jack cheese, shredded
Directions
Lay out two sheets of foil. Divide the potato, onions, and peppers evenly between both foil sheets. Toss the potatoes mixtures with enough of the olive oil to coat. Lightly salt and pepper. Fold the foil into a package that is well sealed. Wrap the packs once more, each with another sheet of foil. This will prevent the foil from tearing on the grill.
Heat your grill to medium. Cook the foil pack potatoes for 40 minutes, flipping every 10 minutes. Remove from grill and let sit on your counter for 5 minutes before opening. Sprinkle with cheese. When the cheese has melted serve immediately.
I shared this with:
- The Sweet Details
- Tempt my Tummy
- Made from Scratch
- Dr. Laura’s Tasty Tuesday
- Tuesdays at the Table
- Permanent Posies
- Remodelaholic
- The King’s Court IV
- Real Food Wednesday
- Cast Party Wednesday
- My Sassy Chef
6 comments
Amanda says:
August 16, 2011 at 10:39 am (UTC -5)
What a nice quick side for the summer!
Teri@thefreshmancook says:
August 16, 2011 at 10:26 pm (UTC -5)
This looks amazing, and so simple! What a wonderful recipe! I linked to you from Tuesdays Tasty Tidbits. Thanks for a great recipe!
Susan@Permanent Posies says:
August 18, 2011 at 9:05 pm (UTC -5)
These look delicious and so easy! I love grilling but we have been so hot here in Texas that it has been impossible. Somehow the thought of grilling and 108 degrees just don’t seem to go together. Tonight, I braved it because I just had to have some fajitas. I wish I had read your recipe before now so I could have tried it. Come fall…..I am a grilling queen.
Erin @ Art + Food + Life says:
August 18, 2011 at 9:25 pm (UTC -5)
Susan, I am in hot hot houston. I just wait until the sun goes down to start the grill. To me, that is better than heating up the house.
Weekday Potluck says:
August 22, 2011 at 8:04 am (UTC -5)
Oh it looks so yummy, something I would eat anytime!
Thanks for dropping your link at the Weekday Potluck!
Cindi @ Frugal New England Kitchen says:
September 2, 2011 at 10:08 pm (UTC -5)
Like the addition of the peppers – I used to make something similar to this recipe when we were boating