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Mini Crab and Cream Cheese Flautas

2 cups vegetable oil
1 pkg. (8 oz.) pasteurized crab meat, drained
1 can (4 oz.) diced green chiles, drained
4 oz. cream cheese, softened
6 (8-in.) Ortega Flour Soft Tortillas
1 cup sour cream
1/2 cup salsa verde (green chile sauce)

Heat oil in medium saucepan over medium-high heat to 375°F. Line platter with paper towels. Combine crab meat, chiles, and cream cheese in medium bowl. Spread about 1/4 cup mixture down middle of tortilla and firmly roll like a cigar. Keep tortilla roll closed with 4 toothpicks. Cut between toothpicks into four equal pieces; set aside. Repeat with remaining filling and tortillas. Place pieces carefully into hot oil. Cook 1 minute or until golden brown, turning once. Remove with slotted spoon. Drain on paper towels. Combine sour cream and salsa verde in small bowl; mix well. Serve as dip with flautas. Makes 24 mini flautas.

 


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