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Crepes Ensenadas

Jambalaya

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CREPES ENSENADAS

Place one slice of ham on each tortilla.  Place one stick of cheese and strip of chilie in center.  Roll tortilla.  Place slightly separated in a greased 13 x 9-inch baking pan.  Pour cheese sauce over the crepes to cover.  Sprinkle with paprika and bake at 350° for 45 minutes.

CHEESE SAUCE
1/4 lb. butter
1/2 cup flour
1 quart milk
3/4 lb. grated ceddar cheese
1 tsp. mustard
1/2 tsp. salt
dash pepper

Melt butter and blend in flour.  Add other ingredients, cook and stir until smooth.

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JAMBALAYA
(1996)

Heat oil in heavy saucepan-medium heat.  Add chicken and cook for 4 minutes on each side, or until browned.  Add sausage and cook, stirring occasionally, for 3 minutes or until it begins to brown.  Remove chicken and sausage.  Add onion, pepper, celery and garlic to skilled; cook 4 minutes.  Add thyme and rice; cook, stirring 1 minute, until rice is coated with oil.  Add tomatoes with juice, breaking up with spoon.  Add bay leaf.  Return chicken and sausage to skillet, bring to a simmer.  Reduce to low and cook covered for 30 minutes or until rice is tender.  May need to add up to 1/2 cup water or broth before rice gets tender.  Stir in green onions and season to taste with hot pepper sauce.

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