| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Seafood, Spice mix |
5 |
Servings |
INGREDIENTS
|
|
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; **** |
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 300 degree F. oven.
Repeat with remaining flautas, adding the remaining margarine as needed.
Serve with warm Roasted Tomato Sauce.
A Message from our Provider:
“Life: the ball’s in your court. After death: it’s God’s turn”