 |
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.
|
