Seafood chilaquiles casserole

Yield: 6 servings

Measure Ingredient
½ cup Vegetable Oil
10 Flour Or Corn Tortillas; *
½ cup Green Onions w/tops; Sliced
¼ cup Margarine Or Butter
¼ cup Unbleached Flour
½ teaspoon Salt
¼ teaspoon Pepper
2 cups Half & Half Light Cream
1 Chipotle Chile; **
1 pounds Bay Scallops
1 pounds Raw Shrimp; Medium, Shelled
4 Bacon Slices; ***

* Tortillas should be 6 to 7 inches in diameter and cut into ½-inch ** Chipotle Chile should be a canned one in adobo sauce and be finely *** Bacon should be crisply cooked and crumbled.

~--------------------------------------------------------------------- ~-- Heat oil in a 10-inch skillet until hot. Cook tortilla strips in the hot oil until they are light golden brown, about 30 to 60 seconds and then drain. Set aside. Cook onions in margarine in a 3-quart sauce pan over low heat until tender, then stir in the flour, salt and pepper. Cook, stirring constantly, until mixture is bubbly.

Remove from heat, stir in half & half (light cream). Heat to boiling, stirring constantly. Boil and stir for 1 minute, then reduce the heat. Stir in remaining ingredients except the bacon.

Cook over medium heat, stirring frequently, just until the shrimp are pink, about 9 minutes. Heat the oven to 350 degrees F. Layer half of the tortilla strips in the bottom of a greased 3-quart casserole; top with half of the seafood mixture. Repeat with remaining tortilla strips and seafood mixture; top with the bacon. Bake until hot, 15 to 20 minutes.

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