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Dungeness Crab Enchiladas with Salsa & Pepper Jack



Enchiladas: – 1 1/2 pounds Real California cream cheese – 3 cups Real California Fromage Blanc – 1 1/2 cups chopped cilantro – 3/4 cup freshly squeezed lime juice – 4 serrano chiles, seeded and finely minced – 2 tablespoons grated lime zest – 4 pounds picked Dungeness crab meat – Salt and black pepper – 24 (8-inch) tortillas – Vegetable oil – 6 cups Tomatillo Salsa (recipe below) – 6 cups grated Pepper Jack Cheese – Cilantro sprigs and lime wedges Tomatillo Salsa: – 1 1/4 pounds tomatillos – 2 teaspoons vegetable oil – 1 cup minced yellow onions – 1/4 cup Triple Sec – 1 cup chopped cilantro – 4 poblano chiles, roasted, seeded and peeled – 2 serrano chiles, seeded and minced – 1/2 cup freshly squeezed lime juice – 1 tablespoon grated lime zest
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In food processor, pulse cream cheese, fromage blanc, cilantro, lime juice, serrano chiles and lime zest. Fold in crab; season with salt and pepper. Soften tortillas by dipping into 350°F oil in deep fryer or in oil in a sauté pan over medium heat. Spoon 1/2 cup crab mixture into each tortilla; roll up.

For each serving, to order, place one tortilla in an ovenproof dish; spoon 1/4 cup Tomatillo Salsa on top and sprinkle with 1/4 cup grated cheese. Bake in 350°F oven 10 minutes or until filling is hot and cheese is melted. Garnish with cilantro sprigs and a lime wedge.

To make Tomatillo Salsa, roast tomatillos in 400°F oven 10 minutes; remove husks. In large sauté pan, heat oil over medium heat. Add onions; sauté until soft and golden. Deglaze with Triple Sec. In blender, purée tomatillos and onions with remaining ingredients until smooth. (Yield: 6 cups)

Recipe by Chef Adam Mali, Nick's Cove Restaurant (Marshall, CA)

Per Order:

Yield: 24 servings