Pan-Fried Ham and Mushroom Tortilla with Cheese Sauce

There's a pro and two cons to this recipe. But the pro outweighs the double-con situation, I promise!

Pro: It's not good, it's great. Trust me, this will bring a happy tear to any                           collegian's eye.
Con: #1- It's got a crazy long recipe title. Any ideas on how to condense?
        #2- It's certainly not the prettiest. Let's face the cold, hard truth: beige has                       never been a hot color.

Mmmm...the palest of browns. Appetizing.

Remember what your mom told you? Don't judge a book by its cover! Once you taste, you'll know.

Oh, but that whole "don't cross your eyes or they'll stay that way!" threat has no scientific basis. So feel free to forget that phrase.

Pan-Fried Ham and Mushroom Tortilla with Cheese Sauce   Serves: 1
1 burrito sized tortilla
1/3 cup sliced mushrooms
A few slices of smoked deli ham, torn
2 t. butter, divided
1 t. flour
1/4 cup milk
2 t. cream cheese
Salt and Pepper

1.) Cook mushrooms in a small skillet over medium heat until wilted and golden brown. (You don't need any butter, they won't stick) Remove from heat and set aside.
2.) Meanwhile, start the cheese sauce. Melt 1 t. butter in a small pot over medium heat. Whisk in the flour and cook for 1 minute. Add milk, along with a pinch of salt and pepper, and whisk out any lumps. Cook until the mixture can coat the back of a spoon. Add cream cheese and reduce heat to low. Keep warm.
3.) Place the torn ham and mushrooms in the center of the tortilla. Roll up like a burrito. Heat the remaining 1 t. of butter in a skillet. Add tortilla (seam side down) and cook until crisp and golden brown. Flip and repeat until golden. Serve with cheese sauce on top.