Grilled sweet potato tacos, ancho chile-maple syrup glaze

4 Servings

Ingredients

Quantity Ingredient
8 Blue corn tortillas
1 cup Grated White Cheddar cheese
1 cup Grated Monterey Jack cheese
2 mediums Sweet potatoes; boiled, peeled and cut into 1/4-inch thick round slices
Salt and white pepper to taste
¼ cup Olive oil
1 tablespoon Ancho chile powder
½ cup Maple syrup
1 tablespoon Dijon mustard
1 tablespoon Ancho chile powder
Salt and freshly ground pepper

Directions

TACOS

ANCHO-MAPLE GLAZE

Preheat the oven to 400 F.

Combine the ingredients for Ancho-Maple glaze in a small bowl.

Using 1 tortilla for each serving, place ¼ cup of each cheese over half the tortilla's surface, top with 3 slices of sweet potatoes and season with salt and white pepper to taste. Fold the tortilla over the filling to make a semicircle. Before serving brush the top lightly with oil and sprinkle with ancho chile powder. Bake for 6 minutes or until crisp. Serve 2 per person and drizzle each with the maple glaze.

HOT OFF THE GRILL SHOW #HG1A36 9/8/98 All recipes Copyrighted by Bobby Flay 1998.

Copyright, 1998, TV FOOD NETWORK, G.P., All Rights Reserved Formatted and posted to Kitmailbox 9/98 by JoAnn Pellegrino Recipe by: Bobby Flay/TVFN

Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on Sep 08, 1998, converted by MM_Buster v2.0l.

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