Emeril's Cigars with Corn and Cheese Queso Sauce

Title:
Emeril's Cigars with Corn and Cheese Queso Sauce

Yield:
1 Servings

Categories:
Morning,
America




Ingredients:





          Vegetable oil for frying


     2 tb Olive oil


 1 1/2 lb Beef tenderloin; trimmed and


          -cut into thin strips


          Salt


          Cayenne


     1 c  Chopped onions


     1 c  Chopped tomatoes; peeled and


          -seeded


     2 tb Plus 1 teaspoon chopped


          -garlic


    18 sm Flour tortillas


     2 ts Emeril's Creole Seasoning;


          -see recipe


     1    Recipe Corn and Cheese Queso


          -Sauce; see recipe


     1 c  Guacamole


     1 c  Salsa






 Preheat the vegetable oil to 360 degrees F in a large pan. In a large saut?


 pan, heat the olive oil. Season the beef with salt and cayenne. Sear the


 beef for 1 to 2 minutes. Add the onions and saut? for 2 minutes. Add the


 garlic and tomatoes. Season with salt and cayenne. Saut? for 1 minute.


 Remove from the heat. Season with salt and pepper. Spoon a couple of


 tablespoons of the filling in the center of each tortilla. Spread the


 filling evenly in the center of each tortilla. Roll up each tortilla


 tightly and secure with toothpicks, making each into a flautta. Fry the


 flauttas in batches until golden brown, about 3 minutes. Remove the


 flauttas from the oil and drain on a paper-lined plate. Season the flauttas


 with Emeril's Creole Seasoning. Continue frying until all the flauttas are


 fried.


 


 To assemble into a hero, spoon the queso on the bottom of a large platter.


 Arrange the flauttas over the sauce. Garnish with the guacamole and salsa.


 


 Yields: 6 servings.


 


 Air date on GMA 1/23/98


 


 Busted by Barb ob 2/21/98


 


 Recipe by: Emeril Lagasse


 


 Posted to MC-Recipe Digest by "abprice@wf.net" 
on Mar 19,


 1998