Tortilla Egg Rolls

Tortilla Egg Rolls

½ sliced fresh mushrooms
1 onion, chopped
½ cup chopped green bell pepper 120 ml
½ cup chopped sweet red bell pepper 120 ml
¼ cup (½ stick) butter 60 ml
6 eggs
1½ cups half-and-half cream, divided 360 ml
1 cup fully cooked, shredded ham 240 ml
1 (10 ounce) can cream of mushroom soup,
divided 280 g
8-10 (8-inch) flour tortillas 8-10 (20 cm)
1½ cups shredded cheddar cheese 360 ml
• Saute mushrooms, onion and both bell peppers in
butter and set aside.

• In separate bowl, whisk eggs, ½ cup (120 ml) cream,
ham and ¼ teaspoon (1 ml) each of salt and pepper.
Pour egg-ham mixture into skillet with mushroompepper
mixture.
• Cook, stirring constantly, over medium heat until eggs
are almost set, but not dry. (Do not overcook eggs.)
• In buttered 9 x 13-inch (23 x 33 cm) baking dish,
spread half of soup in baking dish.
• Spread tortillas out on counter and place 3 tablespoons
(45 ml) egg-ham mixture in center of each tortilla.
Sprinkle each with 1 tablespoon (15 ml) cheese. Roll
and place seam-side down over soup.
• Mix remaining soup with 1 cup (240 ml) cream and
pour over tortillas.
• Bake covered at 325° (162° C) for about 25 minutes or
until tortillas are hot.
• Remove from oven and sprinkle remaining cheese over
top of casserole. Return to oven for 5 minutes or until
cheese melts.