INGREDIENTS:6 6-inch corn tortillas
as needed, hot fry oil
6 oz. taco meat
3/4 cup Pepper Jack Cheese, shredded
½ tsp. cilantro, chopped
as needed, smoked cheddar aioli (recipe follows)

Smoked Cheddar Aioli (Yields about 3 cups):
1 Tbsp. butter
1 Tbsp. garlic, chopped
½ cup milk
2 roasted red peppers, seeded, chopped
3/4 cup smoked Cheddar cheese, grated
½ cup Cheddar cheese, grated
2 Tbsp. green onions, sliced
2 Tbsp. cilantro, chopped
¼ tsp. cayenne pepper
¼ tsp. cumin
1 ½ tsp. kosher salt
¼ cup sour creamDIRECTIONS:Quickly dip tortillas into hot (350¦F) fry oil. Drain on paper toweling to remove excess oil. Place tortillas flat on a clean work space. Place 1 oz. taco meat in center of each tortilla. Evenly distribute ½ cup Pepper Jack Cheese over meat in all tortillas.

Roll tortillas into a cigar shape and secure using wooden pick. Submerge rolls in hot fry oil until crispy, 1 ½ to 2 minutes. Remove from fryer and drain on paper towels. Place on a small sheet pan and distribute remaining cheese over enchiladas. Place in a hot oven until cheese has melted, about 2 minutes.

To serve:
Place 3 enchiladas on a plate and sprinkle with cilantro. Serve with a small bowl of Smoked Cheddar Aioli.

For Smoked Cheddar Aioli:
Melt butter in a small saucepan; add garlic and cook for 30 seconds without browning. Add milk and bring to a boil. Add all remaining ingredients except sour cream. Reduce heat to low. Stir constantly until cheeses have melted. Remove from heat and allow to cool. When mixture is cool, add sour cream and mix thoroughly to incorporate.SERVINGS:6 enchiladas, 2 appetizer servingsFrom:From: Tim Soufan, Director of Research and Development, Carlson Restaurants Worldwide.PHOTO CREDIT:Photo Credit: DAIRY MANAGEMENT INC.