Southwestern Seafood Lasagne

Recipe by: Jane Butel | from Jane Butel's Southwestern Kitchen

Cookstr

Course: Main Course

Total Time: Under 1 Hour

Skill Level: Moderate

Cost: Moderate

Photo by: Joseph De Leo

Seafood combines amazingly well with tomatillos, cream, and green chiles.

Yield: Makes 6 servings

INGREDIENTS

12 corn tortillas
½ cup vegetable oil (optional)
4 green chiles, parched, peeled, and chopped, or 1 (4-oz.) can chopped green chiles
1 (13-oz.) can tomatillos, drained, or 1 cup chopped, cooked fresh tomatillos (about ½ pound)
½ cup dairy sour cream
1 large garlic clove, minced
½ teaspoon salt
1 ½ cups shredded Monterey Jack cheese
6 green onions, thinly sliced
½ pound small shrimp, cooked, shelled and deveined
½ pound bay scallops, cooked and drained
2 cups half-and-half or evaporated skim milk

Directions

Preheat oven to 350F (175C). Grease a 10-inch round baking dish. If desired, fry the tortillas: Heat ½ inch of oil in a skillet over medium-high heat. Add tortillas, 1 at a time, and fry on each side only until soft. Drain on paper towels. (Omit frying to decrease calories.)

Process chiles, tomatillos, sour cream, garlic, and salt in a food processor or blender until pureed to make a sauce. Place 1 or 2 spoons of sauce in prepared dish and overlap 3 tortillas over sauce. Add a layer of one-fourth of the cheese, onions, shrimp, scallops, and sauce. Repeat to make 4 layers. Pour the half-and-half evenly over the dish. Bake, uncovered, 30 minutes or until bubbly.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information does not include optional 1/2 cup of vegetable oil.

Calories 450kcal (22%)

Calcium 438mg (44%)

Vitamin C 14mg (23%)

Vitamin A 209mcg RAE (7%)

Potassium 614mg

Magnesium 95mg

Protein 29g

Sugar 3g

Fiber 4g