Seafood Tortillas
Yield
2 servingsPrep
25 minCook
45 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 3 | tablespoons |
butter
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 3 | cups |
milk
|
|
| 3 | cups |
milk
|
|
| ½ | cup |
monterey jack cheese
shredded |
|
| ½ | cup |
monterey jack cheese
shredded |
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | each |
onions
|
|
| 1 | each |
onions
|
|
| 3 | tablespoons |
butter
|
|
| 3 | tablespoons |
butter
|
|
| ⅓ | cup |
parsley leaves
chopped |
|
| ⅓ | cup |
parsley leaves
chopped |
|
| ½ | cup |
monterey jack cheese
shredded |
|
| ½ | cup |
monterey jack cheese
shredded |
|
| 1 | pound |
imitation crab
legs, imitation |
* |
| 1 | pound |
imitation crab
legs |
* |
| ¼ | teaspoon |
cayenne pepper
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 4 | each |
flour tortillas
|
*
|
| 4 | each |
flour tortillas
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 45 | ml |
butter
|
|
| 45 | ml |
all-purpose flour
|
|
| 45 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
milk
|
|
| 7.1E+2 | ml |
milk
|
|
| 118 | ml |
monterey jack cheese
shredded |
|
| 118 | ml |
monterey jack cheese
shredded |
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | each |
onions
|
|
| 1 | each |
onions
|
|
| 45 | ml |
butter
|
|
| 45 | ml |
butter
|
|
| 79 | ml |
parsley leaves
chopped |
|
| 79 | ml |
parsley leaves
chopped |
|
| 118 | ml |
monterey jack cheese
shredded |
|
| 118 | ml |
monterey jack cheese
shredded |
|
| 453.6 | g |
imitation crab
legs, imitation |
* |
| 453.6 | g |
imitation crab
legs |
* |
| 1.3 | ml |
cayenne pepper
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 4 | each |
flour tortillas
|
*
|
| 4 | each |
flour tortillas
|
*
|
Directions
Melt butter in saucepan.
Stir in flour, then cook, stirring constantly, for 1 minute.
Gradually stir in milk, then cook, stirring constantly, until bubbly thick.
Stir in Monterey Jack cheese and cayenne pepper.
Preheat oven to 375℉ (190℃).
Grease a 9 x13 inch glass baking dish .
Finely chop onion.
Sauté onion in butter in skillet.
Stir in parsley, cheese, and just enough white sauce to moisten.
Stir in chopped crab legs and cayenne pepper.
Divide filling among tortillas, then roll up and arrange seam side down in a dish.
Pour remaining white sauce over.
Cover with foil.
Bake for 40 to 45 minutes or until bubbly hot.
