Grilled Sweet Potato Tacos with Ancho Chile-Maple Syrup Glaze (Bobby Flay)

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

8 blue corn tortillas

1 cup grated white cheddar cheese

1 cup grated monterey jack cheese

2 medium sweet potatoes, boiled, peeled and cut into 1/4-inch thick round slices

salt and white pepper to taste

1/4 cup olive oil

1 tablespoon ancho chile powder

1/2 cup maple syrup

1 tablespoon dijon mustard

1 tablespoon ancho chile powder

salt and freshly ground pepper

Directions:

1. Tacos:
2. Preheat the oven to 400 F.
3. 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.
4. 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
5. Ancho-Maple Glaze:
6. Combine the ingredients in a small bowl.

By RecipeOfHealth.com