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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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The beauty of this hearty breakfast is that it can be made ahead of time and stored in the fridge to avoid last-minute fuss, relates Donna Freeland from Upland, California. In the morning, pop the pan in the oven, and soon you'll be enjoying flavorful filled tortillas covered with a creamy cheese sauce. Ingredients:
12 thin slices fully cooked ham |
1 block (16 ounces) monterey jack cheese, cut into 1/2-inch strips |
2 cans (4 ounces each) chopped jalapenos or chilies, drained |
12 flour tortillas (6 inches), warmed |
sauce: |
1/4 cup butter, cubed |
1/2 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon ground mustard |
4 cups milk |
3 cups (12 ounces) shredded cheddar cheese |
Directions:
1. Place a ham slice, cheese strip and 2 teaspoons jalapenos down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish; set aside.
2. In a large saucepan over medium heat, melt butter. stir in the flour, salt and mustard until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened. Add cheese; cook and stir until melted.
3. Spoon sauce evenly over tortillas. Bake, uncovered, at 350° for 45 minutes or until heated through. Yield: 6 servings.
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