Ingredients
4
oz. (1 cup) shredded colby-Monterey Jack cheese blend or shredded Cheddar cheese
1/2
cup Progresso™ Plain Bread Crumbs
2
(6-oz.) cans crabmeat, drained, flaked
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
2
teaspoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
2
eggs
2
lb. flounder fillets (6 pieces)
2
teaspoons lemon juice
1
(16-oz.) jar Old El Paso™ Thick ’n Chunky Salsa
1/4 cup water
1
tablespoon Progresso™ Plain Bread Crumbs
Preparation
Heat oven to 400°F. In large bowl, combine cheese, 1/2 cup bread crumbs, crabmeat, 3 tablespoons of the chiles, taco seasoning mix and eggs; mix well. Sprinkle each flounder fillet with lemon juice. Spread crabmeat mixture over each fillet. Roll up each. Place in ungreased 12x8-inch (2-quart) glass baking dish.
In small bowl, combine salsa and water; mix well. Spoon over rolled fish. Sprinkle with remaining chiles and 1 tablespoon bread crumbs. If desired, sprinkle with additional cheese.
Bake at 400°F. for 20 to 30 minutes or until fish flakes easily with fork.
