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Seafood Chilaquiles Casserole

Seafood Chilaquiles Casserole recipe image
This Mexican main features Vegetable Oil, Or Corn Tortillas; *, Green Onions w/tops; Sliced, Margarine Or Butter, Unbleached Flour. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 2116.1
Description
This Mexican main features Vegetable Oil, Or Corn Tortillas; *, Green Onions w/tops; Sliced, Margarine Or Butter, Unbleached Flour. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/2 cup Vegetable Oil
  • 10 Flour Or Corn Tortillas; *
  • 1/2 cup Green Onions w/tops; Sliced
  • 1/4 cup Margarine Or Butter
  • 1/4 cup Unbleached Flour
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 2 cup Half & Half Light Cream
  • 1 Chipotle Chile; **
  • 1 pound Bay Scallops
  • 1 pound Raw Shrimp; Medium, Shelled
  • 4 Bacon Slices; ***
Directions
  1. 1
    Tortillas should be 6 to 7 inches in diameter and
  2. 2
    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.
  3. 3
    ~~Heat oil in a 10-inch skillet until hot.
  4. 4
    Cook tortilla strips in the hot oil until they are light golden brown, about 30 to 60 seconds and then
  5. 5
    drain .
  6. 6
    Set aside.
  7. 7
    Cook onions in margarine in a 3-quart sauce pan over low
  8. 8
    heat until tender, then
  9. 9
    stir in the flour, salt and pepper.
  10. 10
    Cook, stirring constantly, until mixture is bubbly.
  11. 11
    Remove from heat, stir in half & half (light cream).
  12. 12
    Heat to boiling, stirring constantly.
  13. 13
    Boil and stir for 1 minute, then reduce the heat.
  14. 14
    Stir in remaining ingredients except the bacon.
  15. 15
    Cook over medium heat, stirring frequently, just until the shrimp are pink, about 9 minutes.
  16. 16
    Heat the oven to 350 degrees F (177&# 194;°C).
  17. 17
    Layer half of the tortilla strips in the bottom of a greased 3-quart casserole; top with half of the seafood mixture.
  18. 18
    Repeat with remaining tortilla strips and seafood mixture; top with the bacon.
  19. 19
    Bake until hot, 15 to 20 minutes

Nutrition Facts

Servings 6

Amount Per Serving
Calories 2116.1kcal
% Daily Value *
Total Fat 145.6g224%
Saturated Fat 52.6g263%
Cholesterol 390.2mg131%
Sodium 6144.0mg256%
Total Carbohydrate 97.5g33%
Dietary Fiber 6.0g24%
Sugars 12.2g
Protein 91.9g184%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, bay, boiling, butter, casserole, chilaquiles, chile, corn, cream, flour, green, half, light, main, margarine, medium, mexican, oil, onions, pepper
Read it online: https://www.chefs-mate.com/recipe/seafood-chilaquiles-casserole/