| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Mexican | Breakfast, Mexican, Cheese, Eggs, Ham | 6 | Servings |
INGREDIENTS
| 2 | tb | Butter or margarine |
| 3 | tb | All-purpose flour |
| 1/2 | c | Chicken stock or bouillon |
| 1 | c | Milk -OR- half & half |
| 1 | ts | Onion; grated |
| 2 | tb | Canned diced green chilies |
| 1/4 | ts | Salt |
| 1/2 | c | Monterey Jack cheese; shred |
| 3 | Hard-cooked eggs; sliced | |
| 1/2 | c | Ham; cooked, chopped |
| 6 | (8-inch) flour tortillas |
INSTRUCTIONS
Preheat oven to 375~F. In a small saucepan, melt butter. Stir in flour. Cook and stir 2 minutes. Stir in stock and milk. Cook, stirring constantly, over medium heat until thickened; remove from heat. Stir in onion, chilies, salt and cheese. Arrange 1/2 a sliced egg and 1 rounded tablespoon ham on each tortilla. Spoon about 2 tablespoon cheese sauce over ham. Fold both sides of each tortilla over filling; then fold top and bottom to slightly overlap in center. Place filled tortillas, folded-side down, in a shallow baking pan. Cover with foil. Bake in preheated oven 10 to 12 minutes or until heated through. Serve warm. Makes 6 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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