Baja Blintzes
- 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
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.
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.
