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Crab Enchiladas with Cherry Tomato Salsa

6 flour tortillas (7 inches in diameter) 
3 tablespoons corn oil 
10 ounces fresh lump crabmeat, picked over 
1 cup grated Jalapeno Jack cheese (about 5 ounces) 
1 cup shredded fresh spinach leaves 

Cherry Tomato Salsa 

Preheat the oven to 300F. Wrap the tortillas tightly in foil and bake for 10 to 15 minutes, until heated through. In a medium skillet, heat the oil. Add the crabmeat and saute over moderately high heat until heated through, 2 to 3 minutes. Spoon the crabmeat onto the center of the warm tortilla and sprinkle with the cheese and the spinach. Roll the tortillas into cylinders and place on a warmed serving plate, seam-side down. Surround with Cherry Tomato Salsa.

Cherry Tomato Salsa

          2 pints cherry tomatoes 
          1 large shallot, minced 
          1 large garlic clove, minced 
          2 tablespoons minced fresh coriander 
          1 tablespoon white wine vinegar 
          2 serrano chiles, seeded and minced 
          2 teaspoons fresh lime juice 
          1/4 teaspoon salt 
          In a food processor, coarsely chop the 
          tomatoes, turning the machine on and off. Do not puree. 
           In a medium bowl, combine the chopped tomatoes and their juices with the shallot, garlic, 
            coriander, vinegar, chiles, lime juice and salt. Stir 
            well. 
          Cover with plastic wrap and set aside for at least 2 hours to blend the flavour.

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