Crepes Ensenada
Yield
6 servingsPrep
20 minCook
45 minReady
65 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
12 | slices |
ham
|
* |
1 | each |
monterey jack cheese
cut in chunks |
* |
1 | can |
green chili peppers
|
* |
12 | each |
flour tortillas
or corn tortilla |
* |
Cheese sauce | |||
¼ | pound |
margarine
|
|
½ | cup |
all-purpose flour
|
|
1 | each |
cheddar cheese
grated |
* |
1 | tablespoon |
dry mustard
|
|
½ | teaspoon |
salt
|
|
1 | quart |
milk
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
12 | slices |
ham
|
* |
1 | each |
monterey jack cheese
cut in chunks |
* |
1 | can |
green chili peppers
|
* |
12 | each |
flour tortillas
or corn tortilla |
* |
Cheese sauce | |||
113.4 | g |
margarine
|
|
118 | ml |
all-purpose flour
|
|
1 | each |
cheddar cheese
grated |
* |
15 | ml |
dry mustard
|
|
2.5 | ml |
salt
|
|
0.9 | l |
milk
|
Directions
Roll each tortilla with a slice of ham, chunk of cheese, and a piece of green chili.
Place side by side, flap side of tortilla down in a 9x13 baking dish .
Cover with cheese sauce and bake 45 minutes at 350℉ (180℃).
Cheese sauce: Melt margarine, add flour and blend.
Add remianing ingredients, stir until smooth and thickened.