2 tsp vegetable oil
1 onion, chopped
1 clove garlic, minced
1/4 cup each chopped green and red pepper
2 cups finely chopped ham
8 (8-inch) flour tortillas
2 cups shredded Cheddar cheese
4 eggs
2 cups milk
1 T flour
1/4 tsp hot pepper sauce
In skillet, heat oil over medium heat; cook onion, garlic and green and red peppers for about 5 minutes or until softened. Stir in ham. Place about 3 T cheese. Roll up tightly and place, seam side down, in greased 13 x 9-inch baking dish.
In bowl, beat eggs, blend in milk, flour and hoit pepper sauce. Pour over tortillas. Cover and refrigerate overnight or up to 12 hours. Remove from refrigerator 30 minutes before continuing.
Spoon egg mixture over tortillas. Bake in 350F oven for 45 - 50 minutes or until egg mixture is set and knife insereted in centre comes out clean. Sprinkle with remaining cheese; let stand for 5 minutes.
Serves 8
1 onion, chopped
1 clove garlic, minced
1/4 cup each chopped green and red pepper
2 cups finely chopped ham
8 (8-inch) flour tortillas
2 cups shredded Cheddar cheese
4 eggs
2 cups milk
1 T flour
1/4 tsp hot pepper sauce
In skillet, heat oil over medium heat; cook onion, garlic and green and red peppers for about 5 minutes or until softened. Stir in ham. Place about 3 T cheese. Roll up tightly and place, seam side down, in greased 13 x 9-inch baking dish.
In bowl, beat eggs, blend in milk, flour and hoit pepper sauce. Pour over tortillas. Cover and refrigerate overnight or up to 12 hours. Remove from refrigerator 30 minutes before continuing.
Spoon egg mixture over tortillas. Bake in 350F oven for 45 - 50 minutes or until egg mixture is set and knife insereted in centre comes out clean. Sprinkle with remaining cheese; let stand for 5 minutes.
Serves 8
