| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains, Dairy | Gma3 | 1 | Servings | |
INGREDIENTS
| Vegetable oil for frying | ||
| 2 | T | 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 | T | Plus 1 teaspoon chopped |
| garlic | ||
| 18 | Flour tortillas | |
| 2 | t | Emeril's Creole Seasoning |
| 1 | Recipe Corn and Cheese Queso | |
| Sauce | ||
| 1 | c | Guacamole |
| 1 | c | Salsa |
| 2 1/2 | T | Sweet paprika |
| 2 | T | Salt |
| 2 | T | Garlic powder |
| 1 | T | Freshly ground black pepper |
| 1 | T | Onion powder |
| 1 | T | Cayenne |
| 1 | T | Dried oregano |
| 1 | T | Dried thyme |
| ***EMERIL'S CORN AND CHEESE | ||
| QUESO | ||
| SAUCE*** | ||
| 2 | T | Butter |
| 1/2 | c | Minced onions |
| 3 | c | Fresh corn, about 6 ears |
| 1 | T | Chopped garlic |
| 1 | Jalapeno, stemmed seeded | |
| and | ||
| chopped | ||
| 8 | oz | Grated Cheddar cheese |
| 1/4 | c | Heavy cream, up to 1/2 |
INSTRUCTIONS
Preheat the vegetable oil to 360 degrees F in a large pan. In a large saute pan, heat the olive oil. Season the beef with salt and cayenne. Sear the beef for 1 to 2 minutes. Add the onions and saute for 2 minutes. Add the garlic and tomatoes. Season with salt and cayenne. Saute 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. 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 cup. Emeril's Corn and Cheese Queso Sauce: In a saucepan, over medium heat, melt the butter. Add the onions and saute for 2 minutes. Season with salt and pepper. Add the corn and saute 10-12 minutes. Stir in the garlic, jalapenos, cheese and cream. Cook for 2 minutes. Season with salt and pepper. Serve with the flauttas. Yields: about 2 1/2 cups. Converted by MC_Buster. NOTES : From Emeril Lagasse Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 9151
Calories From Fat: 7565
Total Fat: 856.6g
Cholesterol: 1040.8mg
Sodium: 24243.7mg
Potassium: 7465.3mg
Carbohydrates: 181.2g
Fiber: 42.7g
Sugar: 40.5g
Protein: 231.7g