Title: Grilled Seafood Flautas
Categories: Mexican Seafood Sauce
Yield: 5 Servings
| | | Roasted Tomato Sauce; * |
| 8 | oz | Crab Meat; ** |
| 1/2 | c | Green Onions w/tops; Sliced |
| 1 | tb | Butter Or Margarine |
| 1/2 | c | Dairy Sour Cream |
| 1/2 | c | Monterey Jack Cheese; Shred |
| 14 | oz | Artichoke Hearts; *** |
| 10 | | Flour Tortillas; **** |
| 4 | tb | 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.