how do i make seafood concasa,could i get recipe?

Question

it is to be used as a entree

Answer 1

"con casa" means of the house, like soup d'jour or house wine it represents whatever is on hand at the moment and could change at anytime.

If you have seafood on hand for dinner then what ever you cook from it will be "Seafood con Casa".

I will post some recipe sites for you.....hit refresh if you do not see at least 3 sites.

Answer 2

I'm not sure what you mean ...
do you mean chili con queso perhaps?

If so, here is a recipe

Ingredients
1 cup chopped onion
2 tablespoons olive or vegetable oil
1 can (16 oz.) tomatoes, coursely chopped
1 can (4 oz.) diced green chiles
8 ounces (2 cups) shredded low fat or regular Monterey Jack cheese
8 ounces (2 cups) shredded low fat chedder cheese
1 tablespoon cornstarch
8 ounces surimi seafood, flaked style, or chunk style, coarsely chopped
Instructions
In 2-quart saucepan over medium heat, cook onion in oil until tender but not brown, stirring occasionally. Add tomatos and chiles, bring to a simmer and cook 5 minutes. Meanwhile, toss cheeses with cornstarch, gradually add to tomato mixture, stir until melted. Stir in surimi seafood, turn into top of chafing dish or fondue pot to keep warm over hot water, or alchol or candle burner. Serve with corn chips, crackers and raw vegetables for dipping.