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
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, Calif
