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Emeril's Spicy Beef Cigars With Corn And Cheese Queso Sauce


  • 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 Creole Seasoning
  • 1 cup guacamole
  • 1 cup salsa
  • 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


  • Preheat the oil to 360°F. In a large sauté pan, heat the oil. Season the beef with salt and cayenne. Sear the beef for 1 to 2 minutes. Add the onions and sauté for 2 minutes. Add the garlic and tomatoes. Season with salt and cayenne. Sauté 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. Fry the flauttas in batches. Fry the flauttas until golden brown, about 3 minutes. Remove the flauttas from the oil and drain on a paper-lined plate. Season the flauttas with Creole Seasoning. Continue frying until all the flauttas are fried. To assemble, spoon the queso on the bottom on a large platter. Arrange the flauttas over the sauce.   Garnish with the guacamole and salsa.   Yields 6 servings
  •  CORN AND CHEESE QUESO: In a saucepan, over medium heat, melt the butter. Add the onions and sauté for 2 minutes. Season with salt and pepper. Add the corn and sauté 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

Recipe Details