Ingredients
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1 1/2 cups chicken broth, divided
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2 (8 ounce) packages cream cheese, softened and cubed
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1/2 cup loosely packed fresh cilantro leaves
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2 cloves garlic
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3/4 teaspoon salt, divided
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1 lb lump crabmeat, drained
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1 medium red bell pepper, chopped
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1/2 cup chopped fresh cilantro
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8 8-inch flour tortillas
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1 bunch green onion, chopped
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3 cups shredded monterey jack pepper cheese (12 ounces)
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2 small california avocados, peeled and coarsely chopped
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3 jalapeno peppers, unseeded and cut in half
Instructions
- Process 1 cup broth, next 5 ingredients, and ½ teaspoon salt in a blender or food processor until smooth, stopping to scrape down sides.
- Remove 1 cup sauce, and stir in crabmeat, next 3 ingredients, and remaining ¼ teaspoon salt.
- Set aside.
- Stir together remaining 2 cups sauce and remaining 1/2 cup chicken broth.
- Cover and chill up to 4 hours, if desired.
- Spoon crabmeat mixture evenly down center of tortillas.
- Sprinkle evenly with 2 cups cheese, and roll up.
- Place seam side down in a lightly greased 13- x 9-inch baking dish.
- Cover and chill up to 4 hours, if desired.
- Pour sauce mixture over top, and sprinkle with remaining 1 cup cheese.
- Bake at 350° for 20 minutes.
- Serve immediately.