Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      ounces        lamb
                        (or grilled lamb scraps)
   1                    red chile marinade -- see * note
   1      cup           grated Monterey Jack cheese
   1      cup           grated white cheddar cheese
   1      large         red onion -- sliced thin and
                        -- grilled
   4      tablespoons   fresh mint chiffonade
   8                    yellow corn tortillas
                        salt -- to taste
                        freshly ground black pepper -- to taste
                        olive oil
   1                    tomato and basil salsa -- see * note

Preparation:

* Note: See the "Red Chile Marinade" and "Tomato And Basil Salsa" recipes which are included in this collection. Prepare a wood or charcoal grill and let it burn down to embers. Marinate lamb in Red Chile Marinade for 1 hour. Grill the lamb for 3 minutes on each side. Cut into 24 slices. For each serving lay four slices of lamb over 1/2 of the tortilla, sprinkle with 1/4 cup of cheese. Top with grilled onions and mint. Season to taste with salt and pepper. Fold over the tortilla and brush with olive oil. Grill for 3 minutes on each side or until crispy and the cheese has melted. Serve with Tomato And Basil Salsa. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3622