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Ethnic Recipes
Mini Crab and Cream Cheese Flautas

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Preparation Time
5 minutes

Start to Finish Time
15 minutes

Makes 24 mini flautas

Notes, Tips & Suggestions
Tip: Serve some Ortega Guacamole Style Dip too, and encourage double dipping.


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  • 2 cups vegetable oil
  • 1 package (8 ounces) pasteurized crab meat, drained
  • 1 can (4 ounces) Ortega Fired-Roasted Diced Green Chiles, drained
  • 4 ounces cream cheese, softened
  • 6 8-inch Ortega Flour Soft Tortillas
  • 1 cup sour cream
  • 1/2 cup Ortega Salsa Verde

    1. Heat oil in medium saucepan over medium-high heat to 375°F. Line platter with paper towels.
    2. Combine crab meat, chiles and cream cheese in medium bowl.
    3. Spread about 1/4 cup mixture down middle of tortilla and firmly roll like a cigar. Keep tortilla roll closed with 4 tooth-picks. Cut between toothpicks into four equal pieces; set aside. Repeat with remaining filling and tortillas.
    4. Place pieces carefully into hot oil. Cook 1 minute or until golden brown, turning once.
    5. Remove with slotted spoon. Drain on paper towels.
    6. Combine sour cream and salsa verde in small bowl: mix well. Serve with flautas as dip.

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