Grilled Seafood Flautas

Recipe Ingredients

		Roasted tomato salsa*
8 oz	227g	Crab meat - **
1/2 cup	31g / 1.1oz	Green onions w/tops - sliced
1 tablespoon	15ml	Butter or margarine
1/2 cup	118ml	Dairy sour cream
1/2 cup	73g / 2.6oz	Monterey Jack cheese - shred
14 oz	397g	Artichoke hearts - ***
10		Flour tortillas - ****
4 tablespoons	60ml	Butter or margarine

Recipe Instructions

* see Salsa recipe collection

** 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 tbs of margarine over medium heat, stirring frequently, until onions are tender.

Mix in sour 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 cylindrical shape; secure with wooden picks. Heat 2 Tbs 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 300F oven. Repeat with remaining flautas, adding the remaining margarine as needed. Serve with warm Roasted Tomato Sauce.

Source:
Cooking Light YEAR: 1996 ISSUE: Jan/Feb

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