Ingredients:
1+ cup of any combination of cooked seafood (* see note)
10 Corn Tortillas
3/4 c Roasted Tomatoes, diced
1/2 c Roasted Green and/or Yellow Bell Pepper, diced
1/2 c Sautéed Mushrooms, chopped (see Tasty Tidbits)
1+ c Mozzarella Cheese, grated
1 c Chicken Broth
Cooking Instructions:
To assemble: Dip a tortilla in chicken broth and place on a plate. Sprinkle with some of each filling and roll up and place in a greased, square glass cooking dish and repeat until the filling is used up. Pour the chicken broth over the top and sprinkle with cheese. Cover with foil and bake at 350° for 30 minutes. Serving Suggestions:
Serve with garlic bread and salad. Additional Comments:
* Note: This is a good way to use leftovers or plan ahead when cooking fish or seafood with the intention to have leftovers. I like to use a combination of colors and textures: salmon, mahi-mahi, shrimp and scallops.
|
