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.
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How to Make Perfect CHILE RELLENOS Everytime!!!
Hello my beautiful fam welcome back to my kitchen! Today I’m going to share with you how to make the perfect chile rellenos every single time! Don’t let the egg intimidate you! Chile rellenos can be stuffed with anything you like, the process is the same, this is how me and my family enjoy them and let me tell you is delicious ???? I hope you enjoy it and as always if you do please don’t forget to give me a big thumbs up, comment down below your sweet comments and if you new to my channel please hit that subscribe bottom so you can be part of my family! I love you all and thank you so much for watching!
TIP: you will know your egg whites are ready by flipping them over, if the foam don’t move, they are ready and then you can now add your yolks!!!! This step is the most important to have the perfect chile rellenos! Don’t miss it ????
Ingredients
Chile poblano
Eggs
1 1/4 cup of flour
1/2 tsp salt
1 toma tomato
1/4 onion
1 lb cheese
Sauce: it’s optional you can serve with out it
8 Roma tomatoes
1/4 onion
3 jalapeños
3 garlic cloves
2-3 tbsp chicken bouillon
1/2 tsp oregano
4-5 cups of water
1 serving of love ????
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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!
Cooking With Canned Meat, Fish, and Beans | You Can Cook That | Allrecipes.com
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The Colossal Seafood Tower
I’m ALWAYS on the hunt for really good fresh seafood that has a wide variety of selections and consistent availability, but it sure seems to be quite the tall order until now… I have partnered with @FultonFishMarket for this holiday season to not only showcase what a seafood centric holiday gathering could look like, but also just the sheer selection and quality that Fulton Fish Market has to offer all year round with FRESH and frozen seafood shipped to your day within 1-2 days!! They have really opened up the door to the average Jane or Joe with vast varieties of seafood that was only easily available to professional-elite chefs. Unless you really like going to the fish market downtown at 2-4 in the morning to get the cream of the crop seafood, Fulton Fish Market has you covered and more!
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INGREDIENTS:
Cocktail Sauce:
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Tartar Sauce:
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How to make THE BEST Seafood Birria Recipe | Fish Birria Quesa Tacos | Birria de Pescado
Hello & welcome! In today’s recipes, I’ll be showing you how I make The best fish birria. I’ll also be making a birria Quesa taco and if you stay till the end we’ll have a taste test and some bloopers for you. Please take a look down below for more Birria recipes Lots of love Stephanie and, Cloud ????
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Total cook time: 18 to 20 minutes
Ingredients
8 cups of water
2 pounds of white fish (this recipe will for up to 3.5 pounds of fish) or salmon- Shrimp
6 to 8 Guajillo Chiles
1 whole onion
1/2 garlic head/ bulb
6 to 8 bay leaves
6 to 8 carrots
3 Tbsp bouillon (1 1/2 Tbsp chicken tomato bouillon + 1/2 Tbsp shrimp bouillon)
1 egg white
Views Birria Chili oil -
-Fished used in video Tilapia--- PLEASE make it comfortable for your home...
BIRRIA RECIPES BELOW ????
Chicken Birria Recipe
Birria Roasted Turkey recipe -
Slow cooker (crockpot) Birria Recipe-
chilaquiles in purgatory with Birria -
Vegan Birria with Jamaica/ Hibiscus
Birria enchiladas-
Birria Guisado/Stewed beef -
Vegan Birria with Jamaica/ Hibiscus
Birria chili oil Queso Fresco-
Birria rolled tacos -
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