| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 1 | Servings | |
INGREDIENTS
| 6 | Sweet potatoes | |
| peeledcooked & cut | ||
| 1/4 inch thick | ||
| 8 | Blue corn tortillas, 6" | |
| 1 | c | Monterey jack cheese, grated |
| 1 | c | White cheddar cheese, grated |
| 1/4 | c | Cilantro, chopped |
| 1/4 | c | Honey |
| Salt | ||
| Pepper | ||
| Olive oil |
INSTRUCTIONS
Prepare a wood or charcoal frill and allow it to burn down to embers. For each serving lay 3 slices of sweet potato over half of the tortilla, sprinkle with cheeses, cilantro and honey. Season to taste with salt and pepper. Fold over tortilla and brush with olive oil. Grill for 3 minutes on each side or until crispy and cheese has melted. Serve hot with Smoked Yellow Pepper Vinaigrette. Yield: 8 servings Recipe By : CHILLIN' & GRILLIN' SHOW #GR3629 Posted to MC-Recipe Digest V1 #235 Date: Sun, 6 Oct 1996 00:41:37 -0400 (EDT) From: Chuck Tapping <ctapping@USIT.NET>
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Nutrition (calculated from recipe ingredients)
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Calories: 923
Calories From Fat: 540
Total Fat: 61.3g
Cholesterol: 100.6mg
Sodium: 906.7mg
Potassium: 205.2mg
Carbohydrates: 71.6g
Fiber: <1g
Sugar: 70.2g
Protein: 28.2g