from "Remedies for the I don't Cook Syndrome"
by Janet Peterson
12 thin slices of ham (we like extra ham and use 24 slices)
12 (8-inch) flour tortillas
1 lb. Monterey Jack cheese, cut lengthwise into 12 sticks
1-4oz. can diced green chilies (we LOVE green chilies so I use one can for the tortillas and one for the sauce)
Heat oven to 350 degrees F.
Place 1-2 slices of ham on each tortilla. Put 1 stick of cheese in center and top with a few chili pieces. Roll tortilla and secure with a toothpick (I just put into the pan folded end down to secure and it works just fine). Place tortillas slightly separated in a greased or sprayed 9x13-inch pan. Pour cheese sauce over tortillas. Srinkle with paprika. Bake, uncovered 45 minutes.
1/2 c. butter
1/2 c. flour
4 c. milk
3/4 lb. cheddar cheese, grated
1 tsp. dry mustard
1/2 tsp salt
dash of pepper
1-4oz. can diced green chilies (if desired)
Melt butter and blend in flour to form a smooth paste. Add milk, grated cheese, mustard, salt and pepper. Cook, stirring until cheese is melted and sauce is smooth.
Check out what other Cook's are making with this challenge by going to our host blog Tales from the Fridge.