Shrimp Chilaquiles Casserole
- Creamy Poblano Sauce
- 2 large poblano chiles charred, seeded and deveined
- 1 cup milk
- 1⁄4 cup butter (1/2 stick)
- 2 tablespoons flour
- 1 cup heavy cream
- 1 pound shrimp clean
- salt to taste
- ¾ cup vegetable oil
- 10 corn tortillas cut into sixths
- 1 cup onion sliced
- 1 cup queso fresco crumbled
- 1 cup Sour cream
- 1/2 cup cilantro chopped
No Mexican kitchen would ever toss away old tortillas. Why? Because they become totopos (tortilla chips) for preparing them as chilaquiles or just to enjoy them with your favorite homemade salsa or guac.
Here I have a delicious creamy chilaquiles and shrimp casserole that is addicting. You cannot just have one bite!
Creamy Poblano Sauce
- Heat oven to 375°F.
- Place poblanos on a foil-covered baking sheet and roast for 8 minutes, or until skin blackens.
- Remove from oven and rub off outer skin with a damp paper towel.
- Reduce oven temperature to 350°F.
- In a small saucepan, melt butter, add flour and stir over medium heat until thick.
- In a blender, pureé poblanos and milk.
- Add to the flour mixture, mix well, and whisk in heavy cream.
- Transfer to saucepan, and cook over low heat until thick and bubbly, about 6 minutes stirring often. Add salt to taste.
- Add shrimp and reserve on the side.
- Prepare the Poblano Sauce and set aside.
- In a heavy-bottomed skillet over a medium-high flame, heat three tablespoons oil.
- Add the tortilla pieces, five or six at a time, and cook until crisp. Remove them with a slotted spoon and place on the towel-lined baking sheet. Blot off any excess oil.
- Place chips in a large casserole and gently pour in the poblano sauce. Bake for 10 minutes in the oven.
- Serve onto each plate and top with onions, cheese, sour cream, and cilantro.