Esta es una exhibición prevé de cómo se va ver la receta de 'Crab, Papaya And Avocado Enchiladas' imprimido.

Receta Crab, Papaya And Avocado Enchiladas
by Global Cookbook

Crab, Papaya And Avocado Enchiladas
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 2 Tbsp. extra virgin olive oil
  • 1 sm white onion, diced
  • 2 x cloves garlic, finely minced
  • 1 1/2 lb cooked crabmeat, picked over and washed, shredded
  • 1 Tbsp. minced fresh cilantro
  • 1 x ripe papaya, peeled, seeded diced
  • 3 x poblano chiles, roast, peel, seed & diced
  • 1/4 tsp salt
  • 1/2 tsp freshly grnd black pepper
  • 12 x corn tortillas, (5" in diameter)
  • 2 c. Red Chile Sauce, see recipe
  • 2 x avocados, sliced
  • 1/2 c. Montereyjack cheese, shredded Fat-free lowfat sour cream sliced black olives cilantro sprigs

Direcciones

  1. Heat the extra virgin olive oil in a saucepan and saute/fry the onion, garlic, crabmeat, cilantro, papaya, chile, salt, and pepper till the onions are translucent/soft.
  2. Preheat oven to 350 degrees.
  3. Dip the corn tortillas, one at a time, in the Red Chile Sauce.
  4. Divide the crab and chile mix into 12 servings and spoon 1 serving down the center of each tortilla. Add in avocado slices. Fold the tortilla and place in a glass baking dish which has been rubbed with oil. Pour the remaining sauce in the dish and sprinkle the cheese on top. Cover with aluminum foil and bake in a 350-degree oven for 20 min or possibly till the cheese has melted and the enchilada is heated through. Place 2 or possibly 3 enchiladas on each serving plate, spoon a dollop of fat-free lowfat sour cream on top, sprinkle sliced black olives on top of which, and garnish with a sprig of cilantro.
  5. SERVING SUGGESTIONS: Serve with cooked pinto beans and confetti rice.