1 cup Cacique® Crema Mexicana
½ cup Cacique® Manchego, shredded
½ cup Cacique® Queso Quesadilla Jalapeño, shredded
½ cup Ranchero® Queso Fresco, crumbled
3 Tbsp. unsalted butter
2½ cups lump crab meat, precooked
2½ cups raw, medium shrimp, peeled, deveined, and chopped
1 Tbsp. ground cumin
½ cup fresh cilantro, chopped (plus 2 tablespoons for garnish)
¼ cup green onion, diced
¼ cup yellow onion, diced
6 Tbsp. dry sherry or beer
1 Tbsp. jalapeño pepper, seeded and minced
¼ cup each red and green bell pepper, diced
½ tsp. salt
¼ tsp. black pepper
2 cups green enchilada sauce
12 medium-sized flour tortillas
HOW TO MAKE IT
Preheat oven to 350°F.
In a large saucepan, melt butter and sauté onions, jalapeños and bell peppers for 2 minutes. Add seafood, cilantro, cumin, sherry, salt and pepper. Stir to mix thoroughly and sauté for 3 more minutes. Remove from heat to cool, add Crema Mexicana, ¼ cup each Manchego and Queso Quesadilla Jalapeño.
Heat enchilada sauce in saucepan. Dip each tortilla and stack on plate. To assemble, spoon 2-3 tablespoons seafood mixture into each tortilla, roll up and place seam down in greased 9″ x 12″ baking dish.
Cover with enchilada sauce and bake for 30 minutes. Remove from heat, cover with remaining cheese and return to oven for 5-7 minutes (until cheese melts). Garnish with crumbled Ranchero® Queso Fresco.
