- 3 cups water
- 4 ounces dried red peppers
- 1/2 cup onion (1/4 inch dice)
- 3 tablespoons chopped cilantro
- 3 1/2 ounces Cheddar cheese (shredded)
- 3 1/2 ounces jack cheese (shredded)
- 1 1/2 teaspoons salt
- 2 cloves garlic
- 2 cups HERDEZ® Casera medium salsa
- 4 tablespoons grapeseed oil
- 12 corn tortillas (or flour if desired)
- 1 1/2 cups shredded crab or imitation crab
- 1/2 cup Mexican cream
- Preheat oven to 350 degrees F.
- Heat water on stove at medium temperature, add red peppers. Boil until peppers soften (about 7-10 minutes). While red peppers soften, chop onion, cilantro and mix together. Mix the two cheeses together in a bowl.
- When red peppers soften, transfer them into blender. Add 2 cups of the same boiled water, salt, and garlic to blender. Blend for 2-3 minutes. Using a bowl and a strainer, strain this mixture to remove seeds and remaining skin. Add 1 cup of HERDEZ(R) Salsa Casera to mixture. Mix well.
- Add grapeseed oil to skillet and heat. Soften tortillas in grapeseed oil for 10-20 sec. Set on paper towel until all tortillas are done.
- Dip tortillas into red sauce and lay on flat surface, add crab and roll. Place rolled tortillas into a 9 x 13 pan. Use remaining red sauce to cover rolled tortillas. Pour 1/2 cup of remaining HERDEZ(R) salsa over mixture. Sprinkle cheese over the salsa. Pour remaining 1/2 cups of HERDEZ(R) salsa over cheese.
- Bake for 25-30 minutes. Remove from oven. Sprinkle the onion and cilantro mixture over the cheese. Drizzle the Mexican cream over mixture.
- Mix together mashed avocado, diced onions, diced tomatoes, lime juice and HERDEZ(R) salsa verde. Serve with guacamole, if desired.