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.