| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
|
Gma3 |
1 |
servings |
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 |
| 1 |
|
Recipe Corn and Cheese Queso Sauce |
| 1 |
c |
Guacamole |
| 1 |
c |
Salsa |
| 2 1/2 |
tb |
Sweet paprika |
| 2 |
tb |
Salt |
| 2 |
tb |
Garlic powder |
| 1 |
tb |
Freshly ground black pepper |
| 1 |
tb |
Onion powder |
| 1 |
tb |
Cayenne |
| 1 |
tb |
Dried oregano |
| 1 |
tb |
Dried thyme |
|
|
***EMERIL'S CORN AND CHEESE QUESO |
|
|
; SAUCE*** |
| 2 |
tb |
Butter |
| 1/2 |
c |
Minced onions |
| 3 |
c |
Fresh corn; about 6 ears |
| 1 |
tb |
Chopped garlic |
| 1 |
|
Jalapeno; stemmed, seeded and |
|
|
; chopped |
| 8 |
oz |
Grated Cheddar cheese |
| 1/4 |
c |
Heavy cream; up to 1/2 |
INSTRUCTIONS
EMERIL'S CREOLE SEASONING
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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