Crujito Señor ✠

This recipe is a New-Mexico-style version of the croque monsieur (French for "mister crunch"), which is merely a ham and cheese sandwich that is toasted in an oven, grill, or fry pan. A croque madame is a version of the dish topped with a fried egg upon serving. Since its introduction in Paris about 1910 it has taken on many guises, but that is another story, which I recommend the interested reader to look up online.

The form of it here could be called a quesadilla if it weren’t for the crispiness of the tortillas and for the creamy chile sauce within in it.

  • ¼ cup creamy white sauce
  • ½ cup canned fire-roasted green chile
  • 2 low-carb flour tortillas
  • cooking spray
  • 2 slices turkey ham
  • 2 oz sliced Manchego cheese

Make the creamy white sauce, add the green chile to it, and mix well.

Spray both sides of the tortillas with the cooking spray and also spray a skillet with the same. Heat the skillet and cook the tortillas on one side only for about one minute until each is slightly browned, but still pliable.

Remove the tortillas and place them toasted side up on a work area. Slather one with the creamy chile sauce and top with a slice of turkey ham. Place the cheese evenly on top of the ham and add the other slice of turkey ham on top of this.

Slather a layer of the creamy chile sauce either on top of the ham or on the toasted side of the remaining tortilla. Plop the tortilla down on the pile.

The Crujito Señor may now be baked or fried so that the cheese filling melts and begins to ooze out the sides. Make sure the two tortillas are equally browned by turning midway through.

Remove the Crujito Señor to a plate and pour any remaining creamy chile sauce over it. ¡Buen provecho!

Serves 1.

crab toast kay tobin

This was first served to us at a luncheon visit with Camilla’s high school friend, Kay Tobin and her husband Richard. It hit the spot so completely that I declared that I must have the recipe. She graciously consented, and it appears below.

  • 1 cup fat free Mayonnaise
  • ½ tsp curry powder
  • ½ lb fresh crab meat
  • 12 slices white bread
  • ½ cup cheddar cheese, grated

Combine Mayonnaise, curry, and crab meat in a small bowl.

Remove the crusts from the bread and cut the slices in half diagonally. Arrange on cookie sheet and toast one side under the broiler for about 2 minutes, until lightly browned. Remove from oven and turn the bread over. Spread untoasted sides with crab mixture. Top with a little cheddar cheese and broil another 2 minutes until lightly browned.

Serves 4.