Crab Burritos
You can make these excellent burritos with two pouches of boneless skinless salmon, 12 ounces of cooked small or medium shrimp, or 2 cups of flaked and cooked fish.
SERVES 6
INGREDIENTS
- 2 6-ounce cans crabmeat, drained
- 1 cup frozen pepper and onion stir-fry mix
- 1 10-ounce container refrigerated four-cheese Alfredo sauce
- 1½ cups shredded Monterey Jack cheese
- 12 6-inch spinach-flavored flour tortillas
Preheat oven to 350°F. Drain crabmeat well, pressing with paper towel to absorb excess moisture. Place in medium bowl.
Thaw pepper and onion mix in microwave on 30 percent power for 2 to 3 minutes; drain well and add to crabmeat. Stir in half of the Alfredo sauce and ½ cup Monterey Jack cheese.
Fill tortillas with 2 tablespoons crabmeat mixture and roll up. Place in 13″ × 9″ glass baking dish.
Top each filled burrito with some Alfredo sauce and sprinkle with remaining Monterey Jack cheese. Bake for 10 to 16 minutes until burritos are hot and cheese is melted. Serve immediately.
