Seafood Chilaquiles Casserole
\nHeaven from south of the border
\nServings: 6<\/p>\n
1\/2 c Vegetable Oil
\n10 ea Flour Or Corn Tortillas sliced into 1″ strips
\n1\/2 c Green Onions w\/tops, Sliced
\n1\/4 c Margarine Or Butter
\n2 Tblsp Unbleached Flour
\n1\/2 t Salt
\n1\/4 t Pepper
\nA pinch of cumin
\n2 c Half & Half Light Cream
\n1 ea Chipotle Chile or one or two canned jalapenos well chopped
\n1 lb Bay Scallops or jumbo scallops, quartered
\n1 lb Raw Shrimp; Medium, shelled & de-veined
\n4 ea Bacon Slices, fried crisp and crumbled
\nAbout one cup of grated jack cheese<\/p>\n
Heat oil in a 10-inch skillet until hot. Cook tortilla strips in the hot
\noil until they are light golden brown, about 30 to 60 seconds and then
\ndrain. Set aside. Cook onions in margarine in a 3-quart sauce pan over
\nlow heat until tender, then stir in the flour, salt and pepper. Cook,
\nstirring constantly, until mixture is bubbly. Remove from heat, stir in
\nhalf & half. Heat to boiling, stirring constantly. Boil
\nand stir for 1 minute, then reduce the heat. Stir in remaining
\ningredients except the bacon. Cook over medium heat, stirring frequently,
\njust until the shrimp are pink, about 9 minutes. Have the oven preheated to 350.
\nLayer half of the tortilla strips in the bottom of a greased
\n3-quart casserole or large heavy ovenproof skillet,
\ntop with half of the seafood mixture. Repeat with
\nremaining tortilla strips and seafood mixture.
\nTop with the bacon. Bake
\nuntil hot, 15 to 20 minutes.Top with cheese and return it to the oven
\nuntil the cheese is melted.
\n……………heaven…………………<\/p>\n","protected":false},"excerpt":{"rendered":"
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
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