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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 tsp salt
1/4 tsp pepper
2 cup half & half light cream
1 chipotle chile, **
1 lb bay scallops
1 lb raw shrimp, medium, shelled
4 bacon slices, ***
Instructions:
* 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.
Servings: 6
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
More information:
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Seafood Chilaquiles Casserole Recipe brought to you by Mexican Recipes To-Go
