Baja Blintzes

Baja Blintzes are a playful Tex-Mex spin on the classic filled pancake — flour tortillas standing in for the crepe, hard-boiled egg and chopped ham as the filling, all wrapped up blintz-style and baked under a creamy Monterey Jack and green chile sauce.

The cheese sauce comes together first: butter and flour cooked into a roux, then chicken broth and milk whisked in until thick, with diced green chiles and shredded Monterey Jack stirred through at the end. Spoon a couple of tablespoons of that sauce over each filled tortilla before folding.

The folding technique matters for a tidy result. Fold both sides in first, then bring the top and bottom over to slightly overlap in the center, and place seam-side down in the baking dish. The weight of the filled tortilla holds everything in place while it bakes.

This is a strong option for a brunch dish that can be assembled ahead, covered, and held in the fridge before baking.

Kitchen Tips

• Make the sauce first and let it cool slightly before spooning on; a very hot sauce can make the tortillas go limp before you fold them
• Place the blintzes seam-side down immediately after folding so they hold their shape in the oven
• Use half-and-half instead of milk for a richer, creamier sauce
• Cover tightly with foil for baking; uncovered they dry out around the edges

Variations

• Use pepper jack instead of Monterey Jack for more heat in the sauce
• Swap ham for cooked crumbled chorizo for a spicier Baja flavor