Crepes Ensenada

12 thin ham slices
12 flour tortillas
1 lb jack cheese, cut into 1/2 inch strips
1 can green chilies, cut into 1/2 inch strips

Cheese sauce:

1/4 lb butter
1/2 cup flour
1 tsp prepared mustard
1 quart milk
3/4 lb grated cheddar cheese
1/2 tsp salt
dash pepper
paprika

Place 1 slice ham on each tortilla, put 1 stick of cheese in the center of ham and top with strip of chili. Roll tortilla and secure with toothpick. Place rolled tortillas, slightly separated in grease 13 inch by 9 inch pan. Pour cheese sauce over crepes to cover; sprinkle with paprika and bake at 350 degrees for 45 minutes.

Cheese sauce:

Melt butter and blend in flour, add milk, and grated cheese, mustard, salt and pepper. Cook and stir until smooth. Serves six.

Submitted by George Almond.

Recipe submitted in 1984.

The Crepes Ensenada recipe appeared in the Pancakes, Waffles and Crepes chapter of the 1984 Herron Island Cookbook.


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Recipes in the Breakfast Chapter
Recipes Submitted by George Almond


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