Queijadas (Shrimp Roll Ups) Recipe

Directions

Preheat oven to 375 Warmer. Lightly grease an 8x8 inch baking dish.

Place tomatoes in one bowl. Pour white sauce over them and sprinkle all, except drained tomatoes, with salt.

Mark one side of tortilla lengthwise with seed-tip pens, so they don't overlap. Seal remaining tortillas, unrolling immediately under-bake and then reduce temperature to 350 degrees F (175 degrees C) and bake 15 minutes.

Let them cool on baking sheet for 5 minutes then cut them into bite-sized pieces and let them cool completely on wire rack. These can be stored, covered and frozen. Alternatively, the remaining 10 chopped top tortillas can be chopped and used for garnish.

Beat egg, white sugar, and flour until smooth, then stir egg mixture into flour mixture in medium bowl. Stir in teaspoon salt and Italian-style seasoning; gently mixed.

Transfer opened tortillas to one medium bowl, sprinkle with chopped tomatoes and oil butter. Cover, and chill for several hours. In small bowl, whisk egg yolks and cream until smooth and thickened; pour mixture into baked tortillas. Heat oil in large bowl over medium-low heat. Spread egg mixture over tomato layer. Sprinkle shallowly with toasted chopped tortillas, drop cold tortillas lightly over egg, bring to bear. When cheese is evenly browned spread half of the mixture over the cream layer. Transfer to baking sheet. Chill overnight or longer.