Serves 6

Salsa Verde

INGREDIENTS

1 pound tomatillos, husks removed, cut in quarters
3 poblano chili peppers, deseeded and chopped
1 teaspoon cumin
1 cup water
1 teaspoon salt
1 cup cilantro leaves
½ cup half-and-half
Juice of 1 lime

PREPARATION

Place the tomatillos, poblano peppers, cumin, salt and water in a medium sauce pan and boil for about 15-20 minutes until tomatillos are soft. Take off burner and allow to coolfor about 30 minutes. Transfer tomatillo mixture to a blender and add cilantro, half-and-half and lime juice. Blend until smooth. Refrigerate.

Enchiladas

INGREDIENTS

Olive oil
1 medium yellow onion, chopped fine
1 medium red bell pepper, chopped fine
Zest of 1 lime
1 pound medium sized shrimp, peeled and deveined
1 cup fresh crab meat
3 ears of fresh corn, taken off the cobs
½ cup fresh cilantro leaves, chopped
¼ cup fresh chives, chopped fine
Juice of 1 lime
1 teaspoon cumin
6 medium flour tortillas
1 cup cotija cheese, crumbled

PREPARATION

In a large sauté pan, heat olive oil on medium high heat. Sauté onions, bell peppers and lime zest until onions are translucent. Add shrimp and crab, sauté for another 3 minutes. Add corn and sauté another 4 minutes or until all shrimp and crab is cooked through. Add herbs, lime juice and cumin. Stir well. Take off burner. To assemble enchiladas, place a spoon full of mixture in a tortilla and a small sprinkle of cheese in each one. Wrap and lay folded side down in a greased, rectangular glass baking dish. After all enchiladas are assembled pour salsa verde over all enchiladas evenly. Sprinkle the tops with remaining cotija cheese. Bake in a preheated 375° oven for approximately 30 minutes or until slightly golden brown on top.