| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Grilling, Vegetables |
4 |
Servings |
INGREDIENTS
| 8 |
|
Blue corn tortillas |
| 1 |
c |
Grated White Cheddar cheese |
| 1 |
c |
Grated Monterey Jack cheese |
| 2 |
|
Sweet potatoes, boiled |
|
|
peeled and cut into |
|
|
1/4-inch thick round |
|
|
slices |
|
|
Salt and white pepper to |
|
|
taste |
| 1/4 |
c |
Olive oil |
| 1 |
T |
Ancho chile powder |
| 1/2 |
c |
Maple syrup |
| 1 |
T |
Dijon mustard |
| 1 |
T |
Ancho chile powder |
|
|
Salt and freshly ground |
|
|
pepper |
INSTRUCTIONS
Preheat the oven to 400 F. Combine the ingredients for Ancho-Maple
glaze in a small bowl. Using 1 tortilla for each serving, place 1/4
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@ix.netcom.com> on Sep
08, 1998, converted by MM_Buster v2.0l.
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