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Crab Chiles Enchiladas |
Name: |
Gracie Cook |
Base: |
Nas. Jrb. Ft. Worth Tx. |
Recipe: |
The Filling
2 cups heavy whipping cream
1/4 cup milk
4 tablespoon unsalted butter
2 tablespoon peanut oil
2 tablespoon chopped garlic
1 1/2 pound crab meat cut in large pieces
2 green chilies cut into pieces
1 teaspoon black pepper
The enchiladas
½ cup peanut oil for frying
8 corn tortillas
1/2 cup grated Monterey jack cheese
Garnish
4 tablespoon minced cilantro
12 chopped green onions
8 fresh red and green jalapeno chiles
Heat the over to 350 F.
Stir together the cream and milk in a small mixing bowl. Lightly salt and set aside.
In a medium size saucepan or deep skillet, melt the butter with the oil over medium heat.
Add the garlic and green onions tops, and cook for 2 minutes until the onions are tender.
Add the crabmeat, chipolte chiles strips, and 1 cup of the thinned cream, reserving the rest to use as a topping. Lower the heat and continue cooking for another 5 to 8 minutes stirring occasionally. Add pepper to taste.
Warm about 2 tablespoons of oil in a medium size skillet over the medium heat and press each tortilla into the hot oil with a spatula until soft.
Place an equal portion of the filling across the center of each tortilla. Roll them up and put side by side in a baking dish. Pour the remaining thinned cream over the top and sprinkle with grated cheese.
Cover the aluminum foil and bake for 15 minutes, or until well heated.
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