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September 2018

Chili Recipes

Preserving Recipes

Heart Of Palm Pickles

Heart Of Palm Pickles Recipe
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Baja Blintzes Recipe

Baja Blintzes recipe and other chili recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Baja Blintzes recipe  PDF


2 tb Butter or margarine
3 tb All purpose flour
1/2 c Chicken stock or bouillon
1 c Milk OR half and amp half
1 ts Onion grated
2 tb Canned diced green chilies
1/4 ts Salt
1/2 c Monterey Jack cheese shred
3 Hard cooked eggs sliced
1/2 c Ham cooked, chopped
6 (8 inch) flour tortillas
Preheat oven to 375F. In a small saucepan, melt butter. Stir in flour. Cook and stir 2 minutes. Stir in stock and milk. Cook, stirring constantly, over medium heat until thickened remove from heat. Stir in onion, chilies, salt and cheese. Arrange 1/2 a sliced egg and 1 rounded tablespoon ham on each tortilla. Spoon about 2 tablespoon cheese sauce over ham. Fold both sides of each tortilla over filling then fold top and bottom to slightly overlap in center. Place filled tortillas, folded side down, in a shallow baking pan. Cover with foil. Bake in preheated oven 10 to 12 minutes or until heated through. Serve warm. Makes 6 servings.

Baja Blintzes recipe and other chili recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
740 people have voted
Last Reviewed on 2018-09-20



Thursday, Sep 20 2018 Download & Print Baja Blintzes recipe  PDF   Chili recipes RSS   New

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2 1/2 lb Crookneck squash 1/4 c Butter 1 tb Olive oil 1 Onion medium, chopped fine 1/2 c Water chestnuts finely chop 1 ts Salt 1/2 ts Pepper Wash and scrape squash. Slice thinly into a bowl and set aside. In a large skillet, heat butter and olive oil. Add onion and saute until limp. Add the water chestnuts and continue cooking at low heat until chestnuts appear golden. Add sliced squash and seasonings and stir to mi thoroughly with the saute. Cover and cook on low heat 15 to 20 minutes, or until squash is tender. From: Clarita's Cocina ...

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