Shelly's Recipe

SEAFOOD CHILAQUILES CASSEROLE

Category: Casseroles - Seafood

1/2 Cup Vegetable Oil
10 Flour or Corn Tortillas
1/2 Cup Green Onions, sliced
1/4 Cup Butter
1/4 Cup Unbleached Flour
1/2 Teaspoon Sea Salt
1/4 Teaspoon pepper
2 Cups Half & Half Light Cream
1 Chipotle Chile
1Pound Bay Scallops
1Pound Raw Shrimp, medium, shelled
4 Bacon Slices

Heat the oil in a 10-inch skillet until hot. Cook the tortilla strips until they are light golden brown which is approximately 30 to 60 seconds. Drain. Set aside.

Cook the onions in butter in a 3-quart sauce pan over low heat until tender. Stir in the flour, salt and pepper. Stirring constantly cook until the mixture is bubbly. Remove it from the heat.

Stir in the half & half. Stirring constantly heat it to boiling. Boil and stir for 1 minute, then reduce the heat. Stir in the remaining ingredients except the bacon. Cook over medium heat, stirring frequently, just until the shrimp are pink, which takes 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. Sprinkle with the bacon. Bake until hot which takes about 15 to 20 minutes.