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Receta Cigars With Corn And Cheese Queso Sauce

Name: Cigars With Corn And Cheese Queso Sauce
Ingredients: Vegetable oil for frying; 2 Tbsp. Extra virgin olive oil; 1 1/2 lb Beef tenderloin, trimmed and cut into thin strips Salt Cayenne; 1 c. Minced onions; 1 c. Minced tomatoes, peeled and seeded; 2 Tbsp. Plus 1 tsp. minced garlic; 18 sm Flour tortillas; 2 tsp Emeril's Creole Seasoning; 1 x Recipe Corn and Cheese Queso Sauce; 1 c. Guacamole; 1 c. Salsa; 2 1/2 Tbsp. Sweet paprika; 2 Tbsp. Salt; 2 Tbsp. Garlic pwdr; 1 Tbsp. Freshly grnd black pepper; 1 Tbsp. Onion pwdr; 1 Tbsp. Cayenne; 1 Tbsp. Dry oregano; 1 Tbsp. Dry thyme *EMERIL'S CORN AND CHEESE QUESO SAUCE***; 2 Tbsp. Butter; 1/2 c. Chopped onions; 3 c. Fresh corn, about 6 ears; 1 Tbsp. Minced garlic; 1 x Jalapeno, stemmed, seeded and minced; 8 ounce Grated Cheddar cheese; 1/4 c. Heavy cream, up to 1/2

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Ingredientes

Vegetable oil for frying
2 Tbsp. Extra virgin olive oil
1 1/2 lb Beef tenderloin, trimmed and cut into thin strips Salt Cayenne
1 c. Minced onions
1 c. Minced tomatoes, peeled and seeded
2 Tbsp. Plus 1 tsp. minced garlic
18 sm Flour tortillas
2 tsp Emeril's Creole Seasoning
1 x Recipe Corn and Cheese Queso Sauce
1 c. Guacamole
1 c. Salsa
2 1/2 Tbsp. Sweet paprika
2 Tbsp. Salt
2 Tbsp. Garlic pwdr
1 Tbsp. Freshly grnd black pepper
1 Tbsp. Onion pwdr
1 Tbsp. Cayenne
1 Tbsp. Dry oregano
1 Tbsp. Dry thyme *EMERIL'S CORN AND CHEESE QUESO SAUCE***
2 Tbsp. Butter
1/2 c. Chopped onions
3 c. Fresh corn, about 6 ears
1 Tbsp. Minced garlic
1 x Jalapeno, stemmed, seeded and minced
8 ounce Grated Cheddar cheese
1/4 c. Heavy cream, up to 1/2

Direcciones

Preheat the vegetable oil to 360 degrees F in a large pan. In a large saute/fry pan, heat the extra virgin olive oil. Season the beef with salt and cayenne.
Sear the beef for 1 to 2 min. Add in the onions and saute/fry for 2 min. Add in the garlic and tomatoes. Season with salt and cayenne.
Saute/fry for 1 minute. Remove from the heat. Season with salt and pepper.
Spoon a couple of Tbsp. of the filling in the center of each tortilla. Spread the filling proportionately 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 till golden, about 3 min.
Remove the flauttas from the oil and drain on a paper-lined plate.
Season the flauttas with Emeril's Creole Seasoning. Continue frying till 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.
Emeril's Creole Seasoning:Mix all the ingredients together and store in an airtight container.
Can be stored in an airtight container for up to 3 months.
Yields: About 3/4 c..
Emeril's Corn and Cheese Queso Sauce:In a saucepan, over medium heat, heat the butter. Add in the onions and saute/fry for 2 min. Season with salt and pepper. Add in the corn and saute/fry 10-12 min. Stir in the garlic, jalapenos, cheese and cream.
Cook for 2 min. Season with salt and pepper. Serve with the flauttas.
Yields: about 2 1/2 c..