Seafood Chilaquiles Casserole
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Description: Made with scallops, shrimp, bacon, Chipotle chile, light cream, and tortillas. From RecipeSource.
RecipeSource: Seafood Chilaquiles Casserole RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Seafood Chilaquiles Casserole Categories: Mexican Tortillas Seafood Servings: 6 1/2 c Vegetable Oil 10 ea Flour Or Corn Tortillas; * 1/2 c Green Onions w/tops; Sliced 1/4 c Margarine Or Butter 1/4 c Unbleached Flour 1/2 t Salt 1/4 t Pepper 2 c Half & Half Light Cream 1 ea Chipotle Chile; ** 1 lb Bay Scallops 1 lb Raw Shrimp; Medium, Shelled 4 ea Bacon Slices; *** * Tortillas should be 6 to 7 inches in diameter and cut into 1/2-inch strips. ** Chipotle Chile should be a canned one in adobo sauce and be finely chopped. *** Bacon should be crisply cooked and crumbled. -------------------------------------------------------------------------- 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 (light cream). 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. Heat the oven to 350 degrees F. Layer half of the tortilla strips in the bottom of a greased 3-quart casserole; 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. -----------------------------------------------------------------------------
Size: 1868 chars
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