蝦菜譜

Chi Chi’s Seafood Enchilada/Cancun Recipe

成分:

2 tablespoons lobster base
6 湯匙黃油
1/2 杯麵粉
1/2 茶匙白胡椒
1 杯白葡萄酒或 1 cup cooking sherry
3 1/2 杯 2% low-fat milk
10 (6 英寸) 麵粉玉米餅, old mission restaurant style
8 盎司蒙特利傑克乳酪, 絲
2 (8 每盎司) packages imitation crabmeat, flake style
1 (4 每盎司) 可以寶貝蝦
辣椒

製備:

FOR THE SAUCE. Melt butter in a 2 夸脫鍋加熱. 添加麵粉. 庫克和為轟動 5 minutes(should have a nutty aroma). Add 1/2 tsp white pepper. 在攪拌 2 tbsps lobster添加se and cook for an additional minute. Add milk & 葡萄酒. Add 2 綠野仙蹤. of the cheese. Continue to cook until thickened. FOR THE CRAB MIX. Lightly chop the flaked imitation crab. Combine with shrimp in a medium size bowl. Add 1.5 cups of cold sauce. 混勻. FOR THE ENCHILADAS. Lay out the tortillas on a flat surface. 地方 2 自 3 heaping tablespoons of the crab mix across the center of each tortilla. Place flap of the tortilla over the crab mix and roll. Place flap side down onto a plate or in your baking dish. Ladle warm sauce over the enchiladas. Top with remaining monterey jack cheese.Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven. Watch and do not allow to burn(brown spots).Sprinkle with paprika

傳入的搜索條件:

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