Zesty Ham Tortillas

The Record’s “Recipe of the Week”:
Zesty Ham Tortillas by Patricia (Moennig) Horn

12 thin slices of cooked ham
16 oz. block Monterey Jack cheese, cut into 1/2-inch strips
Two 4 oz. cans chopped green chilies, drained
12 flour tortillas

1/4 cup butter
1/2 cup flour
1 tsp. salt
1/2 tsp. pepper
1 tsp. ground mustard
4 cups milk
3 cups cheddar cheese, shredded

To make the sauce, melt the butter in a medium saucepan over medium heat. Stir in the flour, salt, pepper, and mustard. Gradually pour in the milk. Bring to a boil and cook for 2 minutes, stirring constantly to mixture does not scorch.

Add in the cheese and cook until the cheese is melted. Set aside on a trivet while you prepare the tortillas.

To make the tortilla rolls, place the tortillas in a pan. Take 1 piece of ham and place cheese strips on top. Spoon a teaspoon of green chilies down the middle and roll it up.

Place in a 9x13 baking dish seam-side down. Spoon the cheese sauce over the tortillas until covered. Bake, uncovered, in a 375° oven on lowest rack for about 30 minutes or until light brown.


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