Title: Seafood Chilaquiles Casserole
Categories: Mexican Casserole Seafood
Yield: 6 Servings
| 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.
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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.