2 tablespoons butter
3 tablespoons flour
1/2 cup chicken stock
1 cup milk or half-and-half
1 teaspoon onion, grated
2 tablespoons canned diced green chiles
1/4 teaspoon salt
1/2 cup Monterey jack, shredded
3 hard cooked eggs, sliced
1/2 cup cooked ham, chopped
6 (8-inch) flour tortillas
Heat oven to 375 degrees 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, chiles, 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 for 10 to 12 minutes or until heated through.
Yield: 6 servings
Southwestern Breakfast and Brunch Recipes
Mexican Breakfast Recipes
Southwestern Recipes Index