Seafood Tortilla Casserole
Source of Recipe
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Recipe Link: http://www.recipesource.com/ethnic/americas/mexican/05/rec0547.html Seafood Tortilla Casserole
1/2 cup vegetable oil
10, 6 to 7 inch flour or corn tortillas, cut
...into 1/2 inch wide strips
1/2 cup sliced green onions with/tops
1/4 cup butter
1/4 cup unbleached Flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups light half & half, ( 1 pint)
1, small can Chipotle Chile in adobo sauce,
...finely chopped
1 pound uncooked bay scallops
1 pound uncooked medium size shrimp,
...shelled and deveined
4 slices bacon, cooked crisp and crumbled
Heat oil in a 10 inch skillet until hot. Cook tortilla strips in oil until
light golden brown, about 30 to 60 seconds; then drain. Set aside.
Cook onions in butter in a 3 quart sauce pan over low heat until tender.
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.
Heat the oven to 350 degrees F. Grease a 3 quart baking dish.
Layer half of the tortilla strips in the bottom of baking dish.
Top with 1/2 of the seafood mixture.
Repeat with remaining tortilla strips and seafood mixture.
Sprinkle with the bacon. Bake until hot, 15 to 20 minutes.
Makes 6 servings.
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