Seafood Chilaquiles Casserole
scallions, spring or green onions
with tops, sliced
unbleached all-purpose flour
light cream (half&half)
chipotle chili peppers
medium, shelled, raw
Heat oil in a 10-inch skillet until hot.
Cook tortilla strips in the hot oil until they are light golden brown, about 30 to 60 seconds and then drain.
Cook onions in margarine in a 3-quart sauce pan over low heat until tender, then stir in the flour, salt and pepper.
Cook, stirring constantly, until mixture is bubbly.
Remove from heat, stir in half and half (light cream).
Heat to boiling, stirring constantly.
Boil and stir for 1 minute, then reduce the heat.
Stir in remaining ingredients except the bacon.
Cook over medium heat, stirring frequently, just until the shrimp are pink, about 9 minutes.
Heat the oven to 350℉ (180℃).
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; top with the bacon.
Bake until hot, 15 to 20 minutes.