Grilled Potato-Apple Stacks with Chipotle Sauce

Prep time: 10min

Total time: 35min

Serves: 4

Ingredients
Nutritional Information

large apples, cored

large Yukon Gold potatoes, scrubbed

large onions, such as Vidalia or red, peeled

Olive oil for brushing

Salt and pepper to taste

1/2 cup

sour cream

125 mL

chipotle pepper in adobo sauce plus 1 tbsp (15 mL) adobo sauce (see Tips)

4 tsp

lime juice

20 mL

4 tsp

maple syrup

20 mL

6 oz

Cheddar cheese cut in 8 thin 3-in. (8 cm) square slices

175 g

Per serving (1/4 of the recipe):

calories

580

fat

20 g

saturated fat

12 g

carbs

84 g

sugar

29 g

protein

17 g

cholestrol

55 mg

fibre

9 g

sodium

500 mg

Directions

Cut eight 1/2-in. (1-cm) slices from each apple and potato, and cut four 1/2-in. (1-cm) 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.
In 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.
Place 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.
On 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.

Tip

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.