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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I had this at a church dinner years ago and HAD to have the recipe! It is deceptively flavorful and so rich. A nice Mexican rice and a dab of sour cream and avocado salad are tasty additions to make a complete meal. Ingredients:
8 corn tortillas, quartered,divided |
1 cup chopped seeded green chili peppers or 1 cup canned chile |
12 ounces crabmeat or 12 ounces imitation crabmeat |
1 1/2 cups shredded cheddar cheese, divided |
1/2 cup chopped red onion |
1 tablespoon chopped fresh cilantro |
2 cups heavy cream |
2 eggs |
salt and pepper |
Directions:
1. Preheat oven to 350 degrees.
2. Grease an 8 inch square pan.
3. Layer 4 of the quartered tortillas covering the bottom of pan completely.
4. Combine peppers, crab, 1 c.
5. cheese, onion, and the cilantro.
6. Whisk together cream and eggs: stir into crab mixture.
7. Add salt and pepper to taste.
8. Pour over tortillas.
9. Top with remaining quartered tortillas and remaining cheese.
10. Bake for 45 minutes.
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