Ensenada Crepes Recipe

Name: Ensenada Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 flour tortillas; 12 thin slices of ham; 1 lb. Monterey jack cheese; 1 piece of canned Ortega green chili peppers; 1/4 lb. butter or oleo; 1/2 c. flour; 1 qt. milk; 3/4 lb. grated American cheese; 1/3 c. salsa; 1 tsp. mustard; 1/2 tsp. salt; 1/4 tsp. pepper; Paprika

Servings: persons

12 flour tortillas
12 thin slices of ham
1 lb. Monterey jack cheese
1 piece of canned Ortega green chili peppers
1/4 lb. butter or oleo
1/2 c. flour
1 qt. milk
3/4 lb. grated American cheese
1/3 c. salsa
1 tsp. mustard
1/2 tsp. salt
1/4 tsp. pepper
Paprika

1
Slice cheese into 1/2 inch strips.
2
Cut green chili peppers into 1/4 inch strips.
3
Place a slice of ham on each tortilla.
4
Put 1 strip of jack cheese in center of ham slice with a slice of chili pepper.
5
Roll and secure with a toothpick.
6
Place rolls, slightly apart in a greased 9 x 13 baking pan.
7
In a sauce pan, melt butter and slowly add flour, stirring constantly.
8
Add milk and cheese, cooking until cheese is melted.
9
Add salsa, mustard, salt and pepper.
10
Stir together.
11
Pour over tortillas. Sprinkle some paprika over the top.
12
Bake at 350u00b0 for 45 minutes.

2715

kcal

Calories

123

Fat

262

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 flour tortillas, 12 thin slices of ham, 1 lb. Monterey jack cheese, 1 piece of canned Ortega green chili peppers, and more.

Yes, Ensenada Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ensenada Crepes

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