Grilled Seafood Flautas Recipe - Cooking Index
Grilled Seafood Flautas Recipe - Cooking Index
| Roasted tomato salsa* | ||
| 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 |
* 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.
Source:
Cooking Light YEAR: 1996 ISSUE: Jan/Feb
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