Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenSouthwestern - Enchiladas - Tomatillo Enchiladas
Famous Authors (View All Authors)
Southwestern - Enchiladas -  Tomatillo Enchiladas Post by :imported_n/a Category :Learning Kitchen Author :Unknown Date :March 2012 Read :898

Click below to download : Southwestern - Enchiladas - Tomatillo Enchiladas (Format : PDF)

Southwestern - Enchiladas - Tomatillo Enchiladas

1 Tbsp. butter
4 oz. crabmeat
1 flour tortilla
1/2 c. tomatillo sauce
2 Tbsp. guacamole
1/4 c. sour cream

4 lb. tomatillos
2 lb. bell pepper
1 lb. onions
3 jalapenos
1 1/4 c. water
1/4 c. sugar
2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. oregano

Saute crabmeat in butter for 5 minutes. Warm tortilla on grill. Place crabmeat in center and roll up tortilla.

Place on platter, cover with heated tomatillo sauce and top with sour cream and guacamole (mashed seasoned avocado).

Serves 1.

Sauce: Grind tomatillos, bell peppers, onions and jalapenos together. Add remaining ingredients, mix well and bring to a boil. Simmer for about an hour.

Makes about 1 gallon (or use canned tomatillo sauce).
If you like this book please share to your friends :

Southwestern - Two Squash Enchiladas Southwestern - Two Squash Enchiladas

Southwestern - Two Squash Enchiladas
1 small chayote -- diced 1 zucchini -- diced 1/2 orange bell pepper -- diced 1/2 red onion 1 tbsp. canola oil salt 1 jalapeno pepper -- seeded and diced 1 tbsp. cilantro -- chopped 1/2 cup Monterey Jack cheese -- grated 1/2 cup vegetable oil -- for frying 8 corn tortillas 1 cup salsa 1/4 cup sour cream Cover a baking sheet with paper towels. Heat the oil in a nonstick skillet. When hot enough to sizzle a drop of water, fry the tortillas for 4 seconds each side. Don't let me get crispy. Lay them on the toweling when

Southwestern - Enchiladas -  Three Cheese Enchiladas Southwestern - Enchiladas - Three Cheese Enchiladas

Southwestern - Enchiladas -  Three Cheese Enchiladas
1 1/2 cups (6 oz.) shredded Monterey Jack cheese 1 1/2 cups (6 oz.) shredded cheddar cheese 1 (3 oz.) package cream cheese, softened 1 cup picante sauce 1 medium red bell pepper, sliced 1/2 cup green onions 1 tsp. cumin 8 flour tortillas, 7-8" shredded lettuce chopped tomatoes Combine 1 cup of Jack cheese, 1 cup of cheddar cheese, cream cheese and 1/4 cup of picante sauce, red peppers, green onions and cumin; mix well. Spread 1/4 cup cheese mixture down the center of each tortilla; roll and place seam side down in 13X9" baking pan. Spoon remaining picante sauce