Baja blintzes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| 3 | tablespoons | All-purpose flour |
| ½ | cup | Chicken stock or bouillon |
| 1 | cup | Milk -OR- half & half |
| 1 | teaspoon | Onion; grated |
| 2 | tablespoons | Canned diced green chilies |
| ¼ | teaspoon | Salt |
| ½ | cup | Monterey Jack cheese; shred |
| 3 | Hard-cooked eggs; sliced | |
| ½ | cup | Ham; cooked, chopped |
| 6 | (8-inch) flour tortillas | |
Directions
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 ½ 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.