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Grilled seafood flautas

Yield: 5 Servings R

Ingredients:

• 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

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.

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