Related product category:
Featuring flavors of chile, onion and garlic in a cumin white wine reduction, try this new twist on a Mexican favorite for your next dinner or main course.
6 green chiles, roasted, peeled, stems and seeds removed, chopped
1 tbsp dried red chile
3 tbsp chopped onion
2 cloves garlic, minced
2 tbsp butter or margarine
2 tbsp flour
1 tsp ground cumin
1 cup dry white wine
1 cup heavy cream
1/2 cup sour cream
6 scallions, chopped, including greens
1 lb cooked lump crabmeat
2 cups Monterey Jack cheese, grated
6 blue corn tortillas
Chopped cilantro for garnish
Saut'e the onion and garlic in butter until soft. Add the green chiles. Stir in the flour and cumin and heat for 3 minutes.
Stir in the wine and simmer until sauce thickens. Remove from heat and stir in sour cream.
Mix in the crabmeat with one cup of sauce and one cup of the cheese.
Soften the tortillas in a damp towel in the microwave, about 10 seconds. Butter a casserole dish. Place one of the tortillas in the dish, put a couple of tablespoon of the crab mixture on the tortilla, and roll it up, making sure that the open end of th
Pour the remaining sauce over the tortillas and top with more grated cheese. Bake in a 350°F oven just long enough to heat through and melt cheese, about 15 minutes. Garnish with cilantro.