GMA Recipe: Cigars with Corn and Cheese Queso Sauce

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Cigars with Corn and Cheese Queso Sauce
From chef and author Emeril Lagasse
1998

With Super Bowl Sunday just a couple of days away, it's time to cook up something special for your party. Chef Lagasse has just the right recipe whether you are a sports fan or not.

Ingredients

Vegetable oil for frying

2 tablespoons olive oil

1 1/2 pounds beef tenderloin, trimmed and cut into thin strips

salt

cayenne

1 cup chopped onions

1 cup chopped tomatoes, peeled and seeded

2 tablespoons plus 1 teaspoon chopped garlic

18 small flour tortillas

2 teaspoons Emeril's Creole Seasoning

1 recipe of Corn and Cheese Queso Sauce

1 cup guacamole

1 cup salsa

Directions

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

Ingredients

2 1/2 tablespoons sweet paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon freshly ground black pepper

1 tablespoon onion powder

1 tablespoon cayenne

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions

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

Ingredients

2 tablespoons butter

1/2 cup minced onions

3 cups of fresh corn, about 6 ears

1 tablespoon chopped garlic

1 jalapeno, stemmed, seeded and chopped

8 ounces grated Cheddar cheese

1/4 to 1/2 cup heavy cream

Directions

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.