Ensenada Crepes

• 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 350u0b0 for 45 minutes.

flour tortillas, thin, cheese, green chili peppers, butter, flour, milk, american cheese, salsa, mustard, salt, pepper, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142810 (may not work)