Title: Baja Blintzes
Yield: 6 servings
|2||TB||butter or margarine|
|1/2||C||chicken stock or bouillon|
|1||C||milk -or- half & half|
|2||TB||canned diced green chilies|
|1/2||C||monterey jack cheese shred|
|3||hard-cooked eggs sliced|
|1/2||C||ham cooked, chopped|
|6||8-inch flour tortillas|
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.