Crab Enchiladas with Cherry Tomato Salsa
MexicanSeafoodIntermediate25 minBy Northstar
Ingredients
Servings
4
- 6 flour tortillas (7-inch)
- 3 tbsp corn oil
- 10 oz fresh lump crabmeat
- 1 cup Jalapeño Jack cheese, grated
- 1 cup fresh spinach leaves, shredded
- 2 pint cherry tomatoes
- 1 large shallot, minced
- 1 large garlic clove, minced
- 2 tbsp fresh cilantro, minced
- 2 serrano chiles, seeded and minced
- 2 tsp fresh lime juice
Instructions
- 1
Make cherry tomato salsa: Coarsely chop tomatoes in food processor. Combine with shallot, garlic, cilantro, vinegar, chiles, lime juice, and salt. Set aside for 2 hours.
- 2
Preheat oven to 300°F. Wrap tortillas tightly in foil and bake 10-15 minutes until heated through.
- 3
In a skillet, heat oil. Add crabmeat and sauté over moderately high heat until heated through, 2-3 minutes.
- 4
Spoon crabmeat onto center of each warm tortilla, sprinkle with cheese and spinach.
- 5
Roll tortillas into cylinders and place seam-side down on a warmed serving plate.
- 6
Surround with cherry tomato salsa and serve.