1 lb. cooked ham, chopped
3/4 cup sliced green onions
3/4 cup chopped green bell peppers
10 (7") flour tortillas
3 cups shredded Cheddar cheese, divided
5 eggs, beaten
2 cups half-and-half cream
1/2 cup milk
1 Tbsp. all-purpose flour
1/4 tsp. garlic powder
1 dash hot pepper sauce
Place ham in food processor and pulse until finely ground. Combine ham, onion, and green pepper. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 13 x 9 x 2" baking dish.
Combine eggs, cream and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover and refrigerate several hours or overnight.
The next morning, preheat oven to 350° F (175° C).
Bake, uncovered, in preheated oven for 50 to 60 minutes, until set. Sprinkle with remaining 1 cup shredded cheese. Bake about 3 minutes more or until cheese melts. Let stand a least 10 minutes before serving. Yield: no data.
The conventional ratio for substituting fresh herbs for dried herbs is to use 3 times as much fresh as dried. So for example, use 1
tablespoon fresh when a recipe calls for 1 teaspoon dried.
