In this tasty southwestern-style dish, flour tortillas are the 'crepes' filled with mild green Anaheim chile peppers, Monterey Jack cheese and ham, topped with a creamy cheddar cheese sauce.

Crepes Ensenada

1 pound Monterey Jack cheese
4 ounces green Anaheim chile peppers
12 ounces ham, sliced
12 flour tortillas
1/2 cup butter
1/2 cup all-purpose flour
4 cups milk
3 cups shredded cheddar cheese
1 teaspoon dry mustard
1/2 teaspoon paprika

1. Cut Monterey Jack cheese into 1/2-inch strips. Cut green chile peppers into 1/4-inch strips. Cut ham into thin strips.
2. Place a strip of cheese, a strip of chile pepper, and a strip of ham on flour tortillas; roll to enclose. Place in a greased 13 x 9-inch baking dish.
3. In a saucepan blend together butter and flour. Stir in milk gradually. Cook until thickened, stirring constantly. Add grated cheddar cheese and dry mustard. Cook until the cheese melts. Pour over the tortillas and sprinkle with paprika.
4. Bake at 350°F (175°C) for 45 minutes, or until bubbly.

Makes 6 servings.