Mexi Taters!

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Mexi Taters

By: Kecia’s Flavor Breakthrough!

May 30, 2014

Something easy yet tasty to serve with my Chili Lime Pork tonight. I am actually home tonight and don’t want to spend the whole evening in the kitchen! So I am throwing as much of dinner as possible on the grill! It is so gorgeous outside tonight!! Maybe we can eat outside!

Serves 4

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Ingredients

  • 3 medium red potatoes, peeled and cubed in 1” cubes
  • ½ cup frozen sweet corn kernels or fresh if you got it!
  • 6 scallions, chopped with greens
  • 1 jalapeno chopped, seeded and veins removed
  • ¼ cup olive oil
  • ½ tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • Salt and pepper to taste
  • 1 tsp. dry cilantro
  • Queso Fresco cheese (or you could use shredded cheddar)

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Place all ingredients except for cheese in plastic zipper bag, shake to coat as evenly as possible.

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Place in a heavy duty sheet of aluminum foil. Fold up to seal.

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Place on top rack of grill or on side of grill without direct flame.

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Cook for 30 minutes or until potatoes are fork tender, flipping once or twice while cooking.

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Place in bowl and top with cheese! Serve Hot!

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