Southwestern Seafood Lasagne

Southwestern Seafood Lasagne

This image courtesy of Joseph DeLeo Seafood combines amazingly well with tomatillos, cream, and green chiles. Makes6 servings Cooking Methodbaking CostModerate Total Timeunder 1 hour Recipe Coursemain course Equipmentblender, food processor Mealdinner Taste and Texturebubbly, cheesy, creamy, rich, savory Type of Dishcasserole Ingredients 12 corn tortillas½ cup vegetable oil (optional)4 green chiles, parched, peeled, and…

recipe image

This image courtesy of Joseph DeLeo

Seafood combines amazingly well with tomatillos, cream, and green chiles.

Makes6 servings

Cooking Methodbaking

CostModerate

Total Timeunder 1 hour

Recipe Coursemain course

Equipmentblender, food processor

Mealdinner

Taste and Texturebubbly, cheesy, creamy, rich, savory

Type of Dishcasserole

Ingredients

  • 12 corn tortillas
  • ½ cup vegetable oil (optional)
  • 4 green chiles, parched, peeled, and chopped, or 1 (4-oz.) can chopped green chiles
  • 1 (13-oz.) can tomatillos, drained, or 1 cup chopped, cooked fresh tomatillos (about ½ pound)
  • ½ cup dairy sour cream
  • 1 large garlic clove, minced
  • ½ teaspoon salt
  • 1 ½ cups shredded Monterey Jack cheese
  • 6 green onions, thinly sliced
  • ½ pound small shrimp, cooked, shelled and deveined
  • ½ pound bay scallops, cooked and drained
  • 2 cups half-and-half or evaporated skim milk

Instructions

  1. Preheat oven to 350F (175C). Grease a 10-inch round baking dish. If desired, fry the tortillas: Heat ½ inch of oil in a skillet over medium-high heat. Add tortillas, 1 at a time, and fry on each side only until soft. Drain on paper towels. (Omit frying to decrease calories.)

  2. Process chiles, tomatillos, sour cream, garlic, and salt in a food processor or blender until pureed to make a sauce. Place 1 or 2 spoons of sauce in prepared dish and overlap 3 tortillas over sauce. Add a layer of one-fourth of the cheese, onions, shrimp, scallops, and sauce. Repeat to make 4 layers. Pour the half-and-half evenly over the dish. Bake, uncovered, 30 minutes or until bubbly.

1994 Jane Butel

YOUR RECENTLY VIEWED RECIPES

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Read More

Article Categories:
Seafood Recipes