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Seafood Chilaquiles Casserole















Trans-fat Free, Low Carb, Sugar-Free


½ cup vegetable oil
10 each flour tortillas
½ cup scallions, spring or green onions
with tops, sliced
¼ cup margarine
or butter
¼ cup unbleached all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
2 cups light cream (half&half)
1 x chipotle chili peppers
1 pound scallops
1 pound shrimp
medium, shelled, raw
4 slices bacon


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.

Set aside.

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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 279g (9.8 oz)
Amount per Serving
Calories 54365% of calories from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 223mg 74%
Sodium 826mg 34%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 77g
Vitamin A 19% Vitamin C 7%
Calcium 21% Iron 29%
* based on a 2,000 calorie diet How is this calculated?


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