2 Tbsp. Olive Oil
1/3 cup Green Onion , chopped
1 tsp. Chopped Garlic
1 1/4 tsp. Fresh Oregano
1/2 cup Pimento
2 tsp. Spanish Paprika
12 oz. Shrimp , peeled, cooked and chopped
2 cups Lump Crab Meat
1/3 cup Spanish Olive , sliced
1 cup Shredded Manchego Cheese
1/4 tsp. Salt
1 tsp. Black Pepper
1/8 tsp. Saffron
9 Mission® 6" Heat Pressed Flour Tortillas (10400)
1/2 cup Oil , for frying
1 batch Romesco Sauce (see Related Recipe)
1.) In a large skillet over medium flame, heat the olive oil. Sauté the green onion, garlic, oregano, pimento and paprika for 3 minutes.
2.) Add the shrimp, crab, sliced olives, 1/3 cup cheese, salt, pepper and saffron. Sauté until heated through. Remove from heat and set aside for assembly.
3.) In a small skillet over medium heat, fry the Mission® flour tortillas, one at a time, in oil for 10 seconds to soften.
4.) To assemble the tortes: Dip 3 of the fried tortillas in the Romesco sauce. On an oven safe dish, layer one tortilla with approximately 1/3 cup of the seafood mixture and 2 tablespoons of Manchego cheese. Repeat twice more with another tortilla generously dipped in sauce, another layer of seafood mixture and cheese, giving a total of three layers.
5.) Bake for about 15 minutes at 350º F.
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