* Note: See the Emerils Essence Information and Tequila Lime Sauce
recipes which are included in this collection.

In a large skillet over high heat, heat the olive oil. Add the chorizo and
saute for about 1 minute. Add the shallots, garlic and cilantro and saute
for 1 minute. Stir in the cream and cheese, stir well and turn off the
heat. Stir in the bread crumbs, turn the mixture into a bowl, and allow to
cool. Combine the masa harina, 1/2 cup of the flour and 1 tablespoon of
Emerils Essence in a bowl. Fold in the egg white and add the milk 1/4 cup
at a time, mixing thoroughly between additions, until all of the milk is
incorporated and the mixture is smooth. In another bowl combine the
remaining 1/2 cup flour with the remaining 1/2 tablespoon of Essence. Start
heating the oil in a large pot. Spoon 1/4 cup of the filling into each
pepper through the slit in its side. Dip each filled pepper in the batter,
then dredge in the seasoned flour. When the oil is very hot, fry the
rellenos until golden-brown, about 3 to 4 minutes. Spoon 1/4 cup of the
Tequila Lime Sauce on each plate and place the rellenos directly on top.
Garnish with the tortilla strips and the cilantro sprigs. Sprinkle Essence
on the rim. This recipe yields 4 servings.