1 1/4 c. picante sauce
3 oz. cream cheese, softened
8 oz. imitation crab legs, shredded
8 oz. frozen sm. cooked shrimp, thawed
3 c. (12 oz.) shredded Monterey Jack cheese
1 sm. red bell pepper, finely chopped
1/2 c. sliced green onions with tops
12 (6 inch) flour tortillas

OPTIONAL GARNISHES: Shredded lettuce, chopped tomato, sliced ripe olives, dairy sour cream.

Combine 1/2 cup of the picante sauce and cream cheese in large bowl; mix well. Add crab, shrimp, 2 cups of the shredded cheese, red pepper and green onions; mix well. Spoon 1/2 cup mixture evenly down center of each tortilla; roll up and place seam side down in 9x13 inch microwave-safe dish.

Spoon remaining 3/4 cup picante sauce evenly over tortillas. Cover tightly with plastic wrap vented 1/2 inch on one corner; microwave at high 12 to 14 minutes, turning dish after each 4 minutes of cooking. Remove from microwave; sprinkle with remaining shredded cheese. Cover loosely with wax paper, let stand 5 minutes. Serve with additional picante sauce. Garnish as desired. Makes 6 servings.