Seafood Chilaquiles Casserole

Directions

1. 1

   1/2 c Vegetable Oil 10 Flour Or Corn Tortillas

2. 2

   1/2 c Green Onions w/tops

3. 3

   Sliced 1/4 c Margarine Or Butter 1/4 c Unbleached Flour 1/2 ts Salt 1/4 ts Pepper 2 c Half & Half Light Cream 1 Chipotle Chile

4. 4

   1 lb Bay Scallops 1 lb Raw Shrimp

5. 5

   Medium, Shelled 4 Bacon Slices

6. 6

   Tortillas should be 6 to 7 inches in diameter and cut into 1/2-inch ** Chipotle Chile should be a canned one in adobo sauce and be finely **

7. 7

   Heat oil in a 10-inch skillet until hot

8. 8

   Cook tortilla strips in the hot oil until they are light golden brown, about 30 to 60 seconds and then drain