Dungeness Crab Enchiladas

Dungeness Crab Enchiladas

From: Chef Adam Mali, Nick's Cove Restaurant, Marshall, CA. Yield: 24 servings.

1½ lb. California cream cheese

3 cups Bellwether Farms Fromage Blanc

1½ cups chopped cilantro

¾ cup freshly squeezed lime juice

4 serrano chiles, seeded and finely minced

2 Tbsp. grated lime zest


Register to view the full article

Register to view this article