12 Corn tortillas (frozen), -thawed 1/2 c Bacon grease (or oil) 4 tb Butter 2 c Monterey Jack, grated -(8 oz package) 1/4 c Flour 3/4 c Onion, chopped 1 cn Chicken broth 1 Chicken bouillon cube -dissolved in 6 oz Water 1 c Sour cream 4 oz Jalapenos, canned Cook tortillas, one at a time, for 15 seconds in hot bacon grease or oil. Place 2 tablespoons of cheese and 1 tablespoon of chopped onion on each tortilla and roll up. Place seam-side down in 11 by 7.5 by 1.5-inch dish. Melt butter and blend in flour. Add chicken broth and bouillon/water all at once. Cook and stir in sour cream and peppers. Pour over tortillas and bake in 425 degree F. oven for 20 minutes. Add extra cheese and onion; bake an additional 5 minutes.
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