1 pkg. Mission® Burrito Size Flour Tortillas 1 cup canned Tuna drained 1 cup Salmon fresh or canned, chopped into small chunks 1 cup Crab meat (may be imitation) chopped into small chunks 1 cup Shrimp peeled and deveined, chopped into small chunks 1/2 Onion finely chopped 1/2 Bell Pepper finely chopped 1 Tbsp. Parsley finely chopped Salt and Pepper to taste 2 cups Monterey Jack Cheese shredded 2 cups Béchamel Sauce 2 cups Milk 1 Tbsp. Flour 2 Tbsp. Butter or Vegetable Oil 1/4 tsp. Lemon Juice 1/4 tsp. Nutmeg
1. To make Béchamel Sauce: Heat clarified butter until hot. Add flour, stirring constantly until it forms a paste. Still stirring, cook until paste is blonde in color. Heat milk and add to paste. Mix well to develop a proper sauce consistency over low heat. Add nutmeg, lemon juice, salt and pepper to taste. Set aside and keep warm. 2. Mix seafood with one Tbsp. of parsley and season with salt and pepper. Sauté onions and bell peppers soft and onions are translucent. Add seafood mixture and toss for 1-2 minutes. Add 1 cup of the sauce and mix well. 3. Assembling the lasagna: Lay tortilla in a baking dish, first top with a thin layer of seafood mixture, then top with one Tbsp. of monterey jack cheese. Repeat until three layers high. Top with remaining cheese. Bake at 350 degrees F for 10 to 15 minutes or until cheese has melted. Top with remaining béchamel sauce, garnish with remaining chopped parsley. For a great presentation, cut smaller circles out of tortillas about 2 1/2 inches and prepare individual portions. A 2 inch steel mold will help to hold the cylinder shape while baking. Enjoy this delicious Mexican recipe!