Seafood Tortilla Lasagna Recipe

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Type: Seafood Tortilla Lasagna Free Cooking Recipe – Mexican

It’s ok!

Ingredients / Directions
1 pkg. Mission? Burrito Size Flour Tortillas 1 cup(s) canned Tuna drained 1 cup(s) Salmon fresh or canned
chopped into small chunks 1 cup(s) Crab meat (may be imitation) chopped into small chunks 1 cup(s) Shrimp peeled and deveined
chopped into small chunks 1/2 Onion finely chopped 1/2 Bell Pepper finely chopped 1 Tbsp. Parsley finely chopped Salt and Pepper to taste 2 cup(s)s Monterey Jack Cheese shredded 2 cup(s)s B?chamel Sauce 2 cup(s)s Milk 1 Tbsp. Flour 2 Tbsp. Butter or Vegetable Oil 1/4 teaspoon. Lemon Juice 1/4 teaspoon. Nutmeg 1. To make B?chamel Sauce: Heat clarified butter until hot. Add flour
stirring constantly until it forms a paste. Still stirring
cook until paste is blonde in color. Heat milk and add to paste. Mix well to develop a proper sauce consistency over low heat. Add nutmeg
lemon juice
salt and pepper to taste. Set aside and keep warm. 2. Mix seafood with one Tbsp. of parsley and season with salt and pepper. Saut? onions and bell peppers soft and onions are translucent. Add seafood mixture and toss for 1-2 minutes. Add 1 cup(s) of the sauce and mix well. 3. Assembling the lasagna: Lay tortilla in a baking dish
first top with a thin layer of seafood mixture
then top with one Tbsp. of monterey jack cheese. Repeat until three layers high. Top with remaining cheese. Bake at 350 degrees F for 10 to 15 minutes or until cheese has melted. Top with remaining b?chamel sauce
garnish with remaining chopped parsley. For a great presentation
cut smaller circles out of tortillas about 2 1/2 inches and prepare individual portions. A 2 inch steel mold will help to hold the cylinder shape while baking. Enjoy this delicious Mexican recipe!

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