RELLENOS
1 tb Olive oil
1/2 lb Crawfish tails,, chopped
1/3 c Chopped green onions
2 ts Minced garlic
Essence
1/3 c Heavy cream
1/4 c Grated Monterey Jack cheese
1 ts Minced jalapeno
2 tb Bread crumbs
1 c Masa harnia
1 c Flour
2 lg Egg whites,, beaten until
-foamy
1 1/2 c Milk
4 md Poblano peppers with their
-stems, roasted and peeled,
-slit up one side, and
-seeded
Oil for frying
1/2 c Cilantro sour cream
1 tb Finely chopped parsley
1 tb Brunoise red peppers

Preheat the fryer. In a sauce pan, heat the olive oil. When the oil is hot,
saut_ the onions and jalapenos for 1 minute. Add the bay leaves, beans, and
cilantro and continue saut_ing for 1 minute. Add the stock and bring up to
a boil. Reduce the heat to a simmer and cook for about 2 hours or until the
beans are very tender. Season with salt and pepper. Remove from the heat
and puree, using a hand-held blender. For the rellenos: In a saut_ pan,
heat the olive oil. When the oil is hot, saut_ the crawfish, green onions,
and garlic for 2 minutes. Season with Essence. Add the cream and cheese.
Cook for 1 minute. Stir in the jalapeno and bread crumbs and remove from
the heat. Season with salt and pepper. Turn the mixture into a mixing bowl
and allow to cool. In a mixing bowl, combine the masa with 1/2 cup of the
flour. Season the mixture with Essence.

Fold in the egg whites and add the milk 1/4 cup at a time, mixing
thoroughly between additions until all the milk is incorporated and the
mixture is smooth. In another bowl, combine the remaining flour and season
with Essence. Fill each Poblano with 1/4 cup of the crawfish stuffing. Dip
the peppers in the batter, letting the excess drip off and dredge in the
seasoned flour, coating each side completely. Fry the rellenos until golden
brown, about 3-4 minutes. Remove from the fryer and drain on a paper-lined
plate. Season the rellenos with Essence. Spoon the sauce in the center of
the plate. Lay the rellenos in the center of the sauce. Garnish with the
cilantro sour cream, parsley, and peppers.

Yield: 4 servings