Recipe - Grilled Sweet Potato Tacos Ancho Chile-Maple Syrup Glaze

TACOS
8 Blue corn tortillas
1 cup Grated White Cheddar cheese
1 cup Grated Monterey Jack cheese
2 md Sweet potatoes; boiled,
peeled and cut into
1/4inch thick round slices
Salt and white pepper to
taste
One fourth cup Olive oil
1 tablespoon Ancho chile powder

ANCHOMAPLE GLAZE
One half cup Maple syrup
1 tablespoon Dijon mustard
1 tablespoon Ancho chile powder
Salt and freshly ground
pepper

Preheat the oven to 400 F.

Combine the ingredients for AnchoMaple glaze in a small bowl.

Using 1 tortilla for each serving, place One fourth 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.