HAM & EGG ENCHILADAS

2 Tbsp. butter or margarine

1 small red bell pepper, chopped

3 green onions with tops, sliced

1/2 cup diced ham

8 eggs

8 (7- to 8-inch) flour tortillas

2 cups (8 oz.) shredded Colby-Jack or Pepper-Jack cheese, divided

1 can (10 oz.)  enchilada sauce

1/2 cup prepared salsa

sliced avocado, fresh cilantro and red pepper slices for garnish

Melt butter in large nonstick skillet over medium heat.  Add bell pepper and onions; cook and stir 2 minutes.  Add ham; cook and stir 1 minute.

Lightly beat eggs with wire whisk in medium bowl.  Add eggs to skillet; cook until eggs are set, but still soft, stirring occasionally.

Spoon about 1/3 cup egg mixture evenly down center of each tortilla; top with 1 tablespoon cheese.  Roll tortillas up and place seam side down in shallow  11 x 7-inch baking dish.

Combine enchilada sauce and salsa in small bowl; pour evenly over enchiladas.

Cover enchiladas with foil; bake at 350° for 20 minutes.  Uncover; sprinkle with remaining cheese.  Continue baking 10 minutes or until enchiladas are hot and cheese is melted.  Garnish, if desired.  Serve immediately.

HAM 'N' SWISS ROLLS

1 tube (8 oz.) refrigerated crescent rolls

1 cup diced fully cooked ham

3/4 cup finely shredded Swiss cheese

1 1/2 tsp. prepared mustard

1 tsp. finely chopped onion

Separate crescent rolls into eight triangles.  Combine ham, cheese, mustard and onion; place 2 tablespoons in the center of each triangle.  Fold points toward center and pinch edges to seal.

Place the rolls on a lightly greased baking sheet.  Bake at 375° for 11-13 minutes or until lightly browned.