How To make Seafood Chilaquiles Casserole
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; ***
* 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.
How To make Seafood Chilaquiles Casserole's Videos
Do you have rice and canned tuna at home? Easy, Quick and very Tasty recipe.
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For the rice recipe you need:
30g butter
200g rice (1 cup)
400ml water (2 cups)
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Vegetable oil
1 red onion
2 cloves of garlic
200g canned tuna
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2 tomatoes
Cheese
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3 eggs
200ml cooking cream (1 cup)
Salt, pepper, dill
SEAFOOD ENCHILADAS with Roasted Tomatillo Salsa Verde
#seafoodenchiladaswithsalsaverde #seafoodenchiladas
SEAFOOD ENCHILADAS WITH ROASTED TOMATILLO SALSA VERDE: In this video: I'll show you how to make Seafood Enchiladas with Pico de Gallo and Roasted Tomatillo Salsa Verde, step by step.
INGREDIENTS YOU'LL NEED:
recipe by shereen pavlides
{serves: 6}
{for the salsa verde}
8 tomatillos - stemmed, husked
4 Cubanelle peppers
2 poblano chiles
1 Serrano chile
1/2 cup canola oil - divided
kosher salt / fresh finely ground black pepper
1/2 pound lump crab meat
1 pound large shrimp (in their shells)
8 garlic cloves - minced, divided
1 small onion - diced
1/4 cup all-purpose flour
3 cups homemade chicken stock + extra as needed
2 teaspoons ground cumin
2 teaspoons coriander
{for the pico de gallo}
2 - 3 large ripe tomatoes - diced (2 cups)
1 1/2 limes - 1/2 freshly squeezed (1 tablespoon), remaining cut into wedges
1/2 cup chopped cilantro + extra to garnish
12 (5 1/2-inch) corn tortillas
2 cups freshly shredded Monterey jack cheese
{for the garnish}
1 small red onion - thinly sliced
1 Serrano or fresco chile - thinly sliced
1/2 cup crumbled cotija or queso fresco (Mexican cheese)
FULL Recipe:
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KITCHEN GEAR:
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Cooking With Canned Meat, Fish, and Beans | You Can Cook That | Allrecipes.com
Canned goods are versatile pantry staples that can be transformed into delicious recipes like these! Read more:
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Spicy Canned Tuna Fish Cakes:
Quick Black Bean Chilaquiles:
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CHORIQUESO! How to Make my Favorite Mexican Restaurant Appetizer & Chile Pequin Salsa Recipe
Today we’re cooking a CHORIQUESO!
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Sometimes this is called a “queso flameado” but queso flameado is usually lit on fire with a shot of tequila - we’re not doing that today. We’re making a simple choriqueso the way we used to experience it here in
South Texas on the border. Sometimes this is made with rajas, sometimes with mushrooms or other chile pepper and onion toppings, but today we’re keeping it simple.
A lot of my barbecue passion and experience came from my father and grandfather, but the choriqueso and cabrito experience came from my father in law – Frank Nieto!
Today we’re cooking over the fire on the ProPit RPG Grill but you can cook this on the stove top or in the oven, whatever works best for you. All you need for this recipe is two packages of Chorizo de San Manuel, our favorite chorizo, and two packs of queso oaxaca.
This recipe is so, so easy to make. All we have to do is cook the chorizo in the pan, add the grated cheese, and then pull yourself a big ol delicious choriqueso taco. You can top this with your favorite salsa, guacamole, or anything else you like. Let’s fire it up and cook some choriqueso!
How to make The BEST Green Shrimp Enchiladas CULICHI Style | Enchiladas with poblano peppers
Hello & welcome! In today's recipes, I’ll be showing you how to make baked Culichi enchiladas. This recipe is filled with alternative suggestions to help you make it comfortable for your home. Lots of love, Stephanie and, Cloud ????
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Bake temp- 380 Degrees
Bake time- 20 to 25 minutes
Culichi enchiladas ingredients
Corn tortillas
4 poblano chiles, roasted
1 1/4 cup heavy whipping cream
1 cup mozzarella or melty cheese of choice such as Munster, Oaxaca, or manchego
1/4 cup for cotija cheese or parmesan
1/4 onion (med)
1/2 bunch cilantro
3 garlic cloves
1 Tbsp Butter
1 Tbsp AP Flour
1/2 tsp black pepper
1 Tbsp better than bouillon or start with 1/2 Tbsp Knorr chicken bullion
Optional for extra spice 1 serrano or Jalapeño
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Tip- Take it easy on the bouillon. This recipe is quick to absorb salt adjust after you cook for 2 minutes
The recipe suggested in the video
Culichi Shrimp recipe -
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SHRIMP ENCHILADAS / How to make / BEST ROASTED POBLANO CREAM SAUCE ❤
SHRIMP ENCHILADAS in A ROASTED POBLANO CREAM SAUCE have become more popular than ever, whether rolled in the traditional way or made casserole style they are sure to please. SHRIMP ENCILADAS are a treat and a sure way to get away from the traditional chicken or beef recipes. I make them by gently frying a corn tortilla then stuffing them in partially cooked shrimp and my delicious SALSA FRESCA with freshly grated Monterey jack cheese and then topped with my delicious ROASTED POBLANO CREAM SAUCE and more grated Monterey jack cheese on top then baked in a 375° oven for approximately 25 minutes till bubbly, you will never be dissapointed.
INGREDIENTS
1 LB.large shrimp (shelled and deveined)
5 POBLANO peppers
3 TOMATILLOS
1 serrano pepper
small bunch cilantro
1/4 small onion
2 large garlic cloves
1 Tbsp Chicken bouillon
1/4 tsp ground cumin
1/2 tsp salt (you decide)
1/2 tsp black pepper (you decide)
2 C. Chicken broth
4 Tbsp butter (divided)
1 C. heavy cream
Salsa fresca
1/2 tsp onion powder
1/2 tsp garlic powder
freshly grated Monterey jack cheese (as needed)
SALSA FRESCA
1/2 C.CHOPPED ONIONS
1/2 C. DICED TOMATOES
1/2 C. CHOPPED CILANTRO
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.