- Level: Easy
- Yield: 4 servings
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
Ancho-Maple Glaze:
1/2 cup maple syrup
1 tablespoon Dijon mustard
1 tablespoon ancho chile powder
Salt and freshly ground pepper
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:
- Combine the ingredients in a small bowl.
