| 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
A Message from our Provider:
“A Man’s Man is a Godly Man!”