Seafood Chilaquiles Casserole
Seafood Chilaquiles Casserole
Heaven from south of the border
Servings: 6
1/2 c Vegetable Oil
10 ea Flour Or Corn Tortillas sliced into 1″ strips
1/2 c Green Onions w/tops, Sliced
1/4 c Margarine Or Butter
2 Tblsp Unbleached Flour
1/2 t Salt
1/4 t Pepper
A pinch of cumin
2 c Half & Half Light Cream
1 ea Chipotle Chile or one or two canned jalapenos well chopped
1 lb Bay Scallops or jumbo scallops, quartered
1 lb Raw Shrimp; Medium, shelled & de-veined
4 ea Bacon Slices, fried crisp and crumbled
About one cup of grated jack cheese
Heat oil in a 10-inch skillet until hot. Cook tortilla strips in the hot
oil until they are light golden brown, about 30 to 60 seconds and then
drain. Set aside. Cook onions in margarine in a 3-quart sauce pan over
low heat until tender, then stir in the flour, salt and pepper. Cook,
stirring constantly, until mixture is bubbly. Remove from heat, stir in
half & half. Heat to boiling, stirring constantly. Boil
and stir for 1 minute, then reduce the heat. Stir in remaining
ingredients except the bacon. Cook over medium heat, stirring frequently,
just until the shrimp are pink, about 9 minutes. Have the oven preheated to 350.
Layer half of the tortilla strips in the bottom of a greased
3-quart casserole or large heavy ovenproof skillet,
top with half of the seafood mixture. Repeat with
remaining tortilla strips and seafood mixture.
Top with the bacon. Bake
until hot, 15 to 20 minutes.Top with cheese and return it to the oven
until the cheese is melted.
……………heaven…………………
