| 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 |
md |
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 |
tb |
Ancho chile powder |
| 1/2 |
c |
Maple syrup |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
Ancho chile powder |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
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 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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