Yield: 5 Servings
|Roasted Tomato Sauce; *|
|8 ounces||Crab Meat; **|
|½ cup||Green Onions w/tops; Sliced|
|1 tablespoon||Butter Or Margarine|
|½ cup||Dairy Sour Cream|
|½ cup||Monterey Jack Cheese; Shred|
|14 ounces||Artichoke Hearts; ***|
|10||Flour Tortillas; ****|
* See Sowest 2 for recipe. ** Use 1 package of Frozen salad-style imitation crabmeat, thawed *** Artichoke hearts should be drained and cut into quarters. Use one **** Flour tortillas should be 7 to 8 inches in diameter and be warm. Prepare Roasted Tomato Sauce; set aside. Cook crabmeat and onions in 1 Tbls of margarine over medium heat, stirring frequently, until onions are tender. Mix in cour cream, cheese and artichoke hearts. Spoon about 13 of a cup of the mixture onto one end of each tortilla. Roll up tightly into a cylinderical shape; secure with wooden picks. Heat 2 Tbls of margarine in 10-inch skilled over medium heat until hot and bubbly.
Cook 3 or 4 flautas in margarine, turning frequently, until golden brown, about 5 minutes. Keep warm in 300 degree F. oven.
Repeat with remaining flautas, adding the remaining margarine as needed.
Serve with warm Roasted Tomato Sauce.