Cancun Casserole
Ingredients
8 corn tortillas, quartered,divided
1 cup chopped seeded green chili peppers or 1 cup canned chile
12 ounces crabmeat or 12 ounces imitation crabmeat
1 1/2 cups shredded cheddar cheese, divided
1/2 cup chopped red onion
1 tablespoon chopped fresh cilantro
2 cups heavy cream
2 eggs
salt and pepper
8 corn tortillas, quartered,divided
1 cup chopped seeded green chili peppers or 1 cup canned chile
12 ounces crabmeat or 12 ounces imitation crabmeat
1 1/2 cups shredded cheddar cheese, divided
1/2 cup chopped red onion
1 tablespoon chopped fresh cilantro
2 cups heavy cream
2 eggs
salt and pepper
Directions
Preheat oven to 350 degrees.
Grease an 8 inch square pan.
Layer 4 of the quartered tortillas covering the bottom of pan completely.
Combine peppers, crab, 1 c.
cheese, onion, and the cilantro.
Whisk together cream and eggs: stir into crab mixture.
Add salt and pepper to taste.
Pour over tortillas.
Top with remaining quartered tortillas and remaining cheese.
Bake for 45 minutes.
Preheat oven to 350 degrees.
Grease an 8 inch square pan.
Layer 4 of the quartered tortillas covering the bottom of pan completely.
Combine peppers, crab, 1 c.
cheese, onion, and the cilantro.
Whisk together cream and eggs: stir into crab mixture.
Add salt and pepper to taste.
Pour over tortillas.
Top with remaining quartered tortillas and remaining cheese.
Bake for 45 minutes.
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