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
How to make THE BEST CHILAQUILES VERDES | MEXICAN BREAKFAST RECIPE | VIEWS ON THE ROAD
Hello & welcome! In today's recipe, I’ll be showing you how I make the best Mexican Chilaquiles Verdes. Recipe details below
Lots of love Stephanie and, Cloud ????
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Ingredients
Water
Oil
12 corn chips
10 tomatillos
1 poblano
2 serranos + 1 Jalapeño
1/2 onion
1/2 bunch cilantro + extra for topping
2 garlic cloves
1 1/2 cups warm water + 1 Tbsp chicken bouillon
Queso fresco + Mozzarella if you like the cheese pull : )
Mexican Crema fresca
Tips- If you have fresh chicken broth use that : )
-If you do no like spice omit the chiles
-If you love spice use 4 serranos +2 Jalapeños
Don’t for get to let us know in the comments how you like your eggs?
Maldon sea salt flakes can be found on Amazon I love this salt❗️ Check the link above????????
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#viewsontheroad #mexicanfood #chilaquiles
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Traditional Mexican Enchiladas Are Not What You'd Expect | Passport Kitchen | Epicurious
For the first episode of Passport Kitchen, Chef Saúl Montiel from Cantina Rooftop in New York returns to Epicurious to make traditional enchiladas verdes, a recipe taught to him by his grandmother. With simple to source ingredients and a recipe that doesn't ask for any real expertise in the kitchen, these enchiladas may become your new favorite go-to.
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My Favorite Shrimp & Salmon With Creamy Sauce
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Easy Classic Quiche Recipe (Step-by-Step) | HowToCook.Recipes
This super easy Quiche Recipe is so delicious and simple to make. Quiche is one of my favorites because its so versatile. It works just as well for breakfast as it does for dinner! Feel free to be creative and switch it up with your favorite cheeses, vegetables, or meats to make it perfect suit your taste!
View FULL Step-by-Step recipe here:
Ingredients:
1 pie crust refrigerated
6 large eggs
3/4 cup half and half
1 tsp salt
1/4 tsp black pepper
1 1/2 cups cooked ham chopped
1 cup mozzarella cheese shredded
1 cup cheddar cheese shredded
4 tbsp scallions
Instructions:
1. Preheat oven to 375F and place frozen pie dish into refrigerator to thaw.
2. In a large bowl, mix together eggs, half and half, salt and pepper.
3. Once the pie crust is thawed, pierce the bottom with a fork then sprinkle the ham, scallions, and 1 cup of the mozzarella and cheddar mix into the pie crust. Pour the egg mixture over the top and sprinkle the remaining cup of cheese on top.
4. Bake for 25 minutes covered then cover with aluminum foil for the remaining 10 minutes if the crust starts to brown too much.
5. Once the center is completely set, let cool for 5-10 minutes before slicing and serving.
#quiche #easyquiche #bestquiche #howtocook
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Chilaquiles Recipe
For sauce
8 guajillo chiles
4 puya Chiles
One teaspoon garlic
1 /2 teaspoon black pepper
1 teaspoon cumin
1 tbsp salt
1 teaspoon chicken bouillon
1/3 cup of oil
3 cups of water
10 corn tortillas
1 medium onion diced
1/2 cup oil
2 cups cheese your fav.
1 fried egg on top chilaquiles (optional)
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!