Flour tortillas are the ‘crêpes’ for this easy Southwestern dish and are filled with mild green chiles, Monterey Jack cheese and ham, and served with a creamy cheddar cheese sauce.
1 pound Monterey Jack cheese
1 (4-ounce) can whole green chile peppers
12 ounces ham, sliced
12 flour tortillas
1/2 cup butter
1/2 cup all-purpose flour
4 cups milk
3 cups shredded cheddar cheese
1 teaspoon dry mustard
1/2 teaspoon paprika
- Cut Monterey Jack cheese into 1/2-inch strips. Cut green chile peppers into 1/4-inch strips. Cut ham into thin strips.
- Place a strip of cheese, a strip of chile pepper, and a strip of ham on flour tortillas; roll to enclose. Place in a greased 13 x 9-inch baking dish.
- In a saucepan blend together butter and flour. Stir in milk gradually. Cook until thickened, stirring constantly. Add grated cheddar cheese and dry mustard. Cook until the cheese melts. Pour over the tortillas and sprinkle with paprika.
- Bake in a preheated oven at 350°F (175°C) for 45 minutes, or until bubbly.
Makes 6 servings.