Grilled Seafood Flautas

Course : Grilling
Serves: 5
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1 jar roasted tomato salsa*
8 ounces crab meat
1/2 cup green onions w/tops -- sliced
1 tablespoon butter or margarine
1/2 cup dairy sour cream
1/2 cup Monterey Jack cheese -- shred
14 ounces artichoke hearts
10 tortillas flour tortillas
4 tablespoons butter or margarine

Preparation / Directions:

* 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.

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