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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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a great weekend dish, it is perfect for company, or for a early morning brunch. Ingredients:
3/4 cup chopped onion |
1/4 cup margarine |
1/4 cup flour |
3/4 cup milk |
1 pint half-and-half cream |
1 (7 ounce) can green chilies |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
10 eggs |
3 avocados |
salt |
8 (8 inch) flour tortillas |
1 (8 ounce) package shredded monterey jack cheese |
salsa |
1 cup cooked ham |
Directions:
1. In a large skillet, saute onion in margarine.
2. Stir in flour, and cook on low for 1 minute stirring constantly.
3. Add milk and cream and cook on medium heat stirring until mixture has thickened.
4. Add green chilies, salt, pepper. Remove sauce from heat, and set aside.
5. In In another skillet, scramble eggs lightly and add ham. Remove from heat.
6. In a small bowl, mash the avocados, and sprinkle with a dash of salt.
7. Spread out all tortillas on counter, and spoon 2 tablespoons of the sauce, 1/8 of the eggs, and 1/8 of the avocados on each tortilla.
8. Roll up and place seam side down on a greased 9x13 inch baking dish.
9. Spoon remaining sauce over the tortillas.
10. Bake covered at 325 degrees for 25 minutes or until tortillas are hot and bubbly.
11. Remove from oven, sprinkle cheese over top and return to oven for 10 minutes.
12. When serving, top each tortilla with a dab of salsa.
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