My Recipes

Title: SEAFOOD CHILAQUILES CASSEROLE

User: nnss

Yield: 6 servings

Categories: mexican, seafood

amount unit name
1/2 C vegetable oil
10 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 TS salt
1/4 TS pepper
2 C half & half light cream
1 chipotle chile **
1 LB bay scallops
1 LB raw shrimp medium, shelled
4 bacon slices ***

Instructions:

* Tortillas should be 6 to 7 inches in diameter and cut into
1/2-inch ** Chipotle Chile should be a canned one in adobo sauce
and be finely *** 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.

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