GRILLED SWEET POTATO TACOS WITH ANCHO CHILE-MAPLE SYRUP GLAZE

Grilled Sweet Potato Tacos with Ancho Chile-Maple Syrup Glaze image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 11

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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

Steps:

Preheat the oven to 400 F.
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
Combine the ingredients in a small bowl.