I'm not going to repost the recipe, just the changes I made.
In my recipe I did not use exact measurements. I just put all veggies in a bowl.
I added:
zucchini
black olives
carrots
1 medium potato cut into cubes
red enchilada sauce instead of green
extra cilantro and Thai chilies
I didn't have cornmeal so I skipped it.
I also didn't use any hot sauce because I added a good variety of fresh chilies (jalapeno and serrano peppers)
In the original recipe it says to mix enchilada sauce and cheese with vegetables in a bowl. I just added cheese and enchilada sauce in the bottom of pepper, stuffed with vegetables and added more sauce and cheese on top. I cooked them on the top rack of my BBQ on medium-high heat. I placed the baking dish, with water, directly on the grill and the peppers still were able to get a nice char on them.
Masala Spiced Potatoes
These potatoes are extremely spicy so please adjust your recipe if you don't like heat.
1 big potato cut into small cubes 1/2 inch x 1/2 inch
1 tablespoon olive oil
1 clove of garlic minced/pressed
1/4 cup onions cut very small
1 serrano pepper cut very small
pinch of salt and pepper
1 teaspoon garam masala
Combine all ingredients in a big plastic bag and mix well. I put this in the fridge for a couple hours but not sure if it is necessary. Take a big piece of foil and rub it with some olive oil. Place entire mixture on foil and roll up in a tight ball so none of the marinade leaks. Place on high heat directly on grill for about 30 minutes. I would turn/shake the foil ball every 7 minutes to avoid potatoes getting burned and sticking to the foil. These potatoes taste great with cilantro chutney (recipe coming soon). Don't have a great picture but the onions and peppers melt into the potatoes, it's a beautiful thing.
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