Seafood Chimichangas With Guacamole Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
605
FAT
74%
CHOL
78%
SOD
68%

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Ingredients for 6 servings

6 to 8 large flour tortillas, warmed so pliable

1/4 cup heavy cream

Salt and freshly ground black pepper

4 cloves garlic

1 tablespoon chopped fresh cilantro leaves

Guacamole, recipe follows, accompaniment

1/4 cup chopped cilantro leaves

Black Beans, recipe follows

1 large onion, cut into 1 1/2-inch chunks

1 lime, juiced

Chopped fresh cilantro, garnish

8 ounces goat cheese, room temperature

Chopped fresh tomatoes, accompaniment

Sour cream, accompaniment

Chopped green onions, garnish

3 ancho chiles

3/4 pounds medium shrimp, peeled and deveined

3/4 pounds bay scallops

6 plum tomatoes, halved lengthwise

Vegetable oil

1 tablespoon chopped fresh oregano leaves

1 tablespoon ground cumin

1/4 pound fresh lump crabmeat, picked for shells

3 chayote, peeled, seeded, and julienne

1 onion, diced

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