Ingredients
Tacos:
- 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
Directions
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
Ancho-Maple Glaze:
- 1/2 cup maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon ancho chile powder
- Salt and freshly ground pepper
Combine the ingredients in a small bowl.
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By atlanticart_4540879
Cambridge, MA
on November 28, 2008
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I always like to offer a little surprise at holiday dinners and these were perfect as a Thanksgiving side dish. I had a little trouble getting the folded tacos to stay folded while making them so I used a second cookie sheet to weight them down while I made them and by the time I was done, they stayed in place. They're a little sweet so if it weren't Thanksgiving, I think I'd like to add something else to spice them up. I think they'd be great with some spicy black beans. I also roasted my sweet potatoes whole and peeled them after they cooled down a bit with good results.
By kathleen_marlow...
new orleans, LA
on August 15, 2004
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we can't usually find blue corn tortillas, but these are absolutely great with flour tortillas. everyone whose tried them from our one-year-old (without the chile to great grandma loves them! they take no time to make.
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