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Baja Blintzesmexican, cheese, eggs, breakfast, ham 2 tablespoon butter or margarine 3 tablespoon all-purpose flour 1/2 cup chicken stock or bouillon 1 cup milk -or- half & half 1 teaspoon onion; grated 2 tablespoon canned diced green chilies 1/4 teaspoon salt 1/2 cup monterey jack cheese; shred 3 hard-cooked eggs; sliced 1/2 cup ham; cooked, chopped 6 (8-inch) flour tortillas Preheat oven to 375~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, chilies, 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 in preheated oven 10 to 12 minutes or until heated through. Serve warm. Makes 6 servings.
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