Emeril's cigars with corn and cheese queso sauce

Yield: 1 Servings

Measure Ingredient
\N \N Vegetable oil for frying
2 tablespoons Olive oil
1½ pounds Beef tenderloin; trimmed and cut into thin strips
\N \N Salt
\N \N Cayenne
1 cup Chopped onions
1 cup Chopped tomatoes; peeled and seeded
2 tablespoons Plus 1 teaspoon chopped garlic
18 smalls Flour tortillas
2 teaspoons Emeril's Creole Seasoning; see recipe
1 \N Recipe Corn and Cheese Queso Sauce; see recipe
1 cup Guacamole
1 cup 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@..." <abprice@...> on Mar 19, 1998

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