Grilled Seafood Flautas

Recipe Ingredients

		Roasted tomato sauce - *
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 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 300F. oven. Repeat with remaining flautas, adding the remaining margarine as needed. Serve with warm Roasted Tomato Sauce.

Source:
GRIT NEWSPAPER -- JUNE 15, 1997

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