Preheat the oven to 400 F. Combine the ingredients for Ancho-Maple glaze in a small bowl. Using 1 tortilla for each serving, place 1/4 cup of each cheese over half the tortillas 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
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|Serving Size: 1 Serving (475g)|
|Recipe Makes: 4|
|Calories from Fat: 283 (27%)|
|Amt Per Serving||% DV|
|Total Fat 31.5g||42 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 54.8mg||17 %|
|Sodium 636.8mg||22 %|
|Potassium 1075.3mg||28 %|
|Total Carbohydrate 169.6g||50 %|
|Dietary Fiber 24.2g||97 %|
|Sugars, other 145.4g|
|Protein 34.7g||50 %|
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Calories per serving: 1065
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