- Prep Time
- 10 mins
- Total Time
- 35 mins
- large apples, cored
- large yellow-fleshed 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
Cut 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.
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.
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