Instructions: In a medium-sized saucepan, heat the milk until hot and set aside. In a large frying pan, melt the butter and stir in the flour to make a roux.

Add the reserved hot milk and cook, stirring constantly, for 5 to 7 minutes or until creamy. (Thin with water if the sauce becomes too thick.)

Add the chili pepper, jalapeno pepper, salt, white pepper, and garlic powder and stir until well blended. Set aside.

In a large saucepan, heat the oil and saute the onion for 3 to 5 minutes or until translucent. Add the spinach and cook for 5 to 10 minutes. Stir 1 cup of the sauce into the spinach mixture and mix together well.

Preheat oven to 375 F. Reserve half of the cheese for the topping and divide the remaining cheese into 10 portions. Put 1 portion of the cheese on each tortilla, top with 1/2 cup of the spinach mixture, and sprinkle 2 1/2 teaspoons of the reserved cheese on top of the spinach. Roll each tortilla, tuck the ends underneath, and place the tortillas in a large baking pan.

Cover each tortilla with a ladle of sauce and sprinkle with the remaining reserved cheese. Bake for 15 to 20 minutes or until golden brown. Serve immediately.

YIELD: 10 APPETIZER SERVINGS

MAST FARM INN
VALLE CRUCIS, NORTH CAROLINA

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