5 tablespoons vegetable oil
1 medium onion, chopped
5 large carrots, peeled and chopped
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package frozen crescent roll dough
1/4 cup chopped green onions
1 (8 ounce) package Riesling wine
1/2 cup masa harina Chile Pepper Shredded Cheese
3 tablespoons Sesame seeds
1 teaspoon sesame oil
1 tablespoon fresh lemon juice
1 teaspoon hot pepper sauce
Heat oil in a large saucepan or skillet over medium heat. Add onion and carrots, and saute until tender. Stir in cream cheese and rice flour and mix together until well blended. Continue to stir until no longer pink. Add green onions and wine, stirring thoroughly. Remove from heat and stir in chiles, cheese, Sesame, oil and lemon juice. Stir until well combined. Transfer to serving dish.
Spread chilled rice mixture over bottom of greased 7 inch pie pan. Sprinkle cornflakes on top.
Bake in preheated oven until bubbles begin to appear at edges, about 5 minutes. Cool slightly. Serve warm.