Grilled seafood flautas

Yield: 5 servings

Measure Ingredient
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; ****
4 tablespoons Butter Or Margarine

* 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.

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