Prep 15 mins
Cook 1 hr
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.
- Preheat oven to 350 degrees.
- Grease an 8 inch square pan.
- Layer 4 of the quartered tortillas covering the bottom of pan completely.
- Combine peppers, crab, 1 c.
- cheese, onion, and the cilantro.
- Whisk together cream and eggs: stir into crab mixture.
- Add salt and pepper to taste.
- Pour over tortillas.
- Top with remaining quartered tortillas and remaining cheese.
- Bake for 45 minutes.
Unique! Rich! If you are seeking a really different and delicious seafood/Mexican dish this is IT!!! Would be a stunner at a dinner party - and a small portion goes a long way! I am glad you insisted on getting this recipe at your church dinner! Thank you for sharing it.
We really loved the flavor of this. I wonder if it would be better to use the crunchy type tortilla chips instead of the corn tortillas because they were hard to eat. And I agree with the others about putting the cheese on top in the last 10-15 minutes of cooking time. Besides those things, it was wonderful and I will definitely be making this again!!!
This was so incredibly, awesomely, freaking good! Because I wanted leftovers I upped the amounts a bit and used half shrimp with the "crab" chunks. I used 12 tortillas, 3 eggs, and 1/2 cup sherry instead of extra cream (just because I love sherry with seafood!) I also used quite a bit more cilantro than called for because we LOVE its flavor. I'm laying claim to the leftovers for my lunches this week and this is going into the folder I use for dishes I want to make on a regular basis. Thank you so much for posting this terrific and easy dish!