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CATEGORY CUISINE TAG YIELD
Grains, Meats, Seafood, Dairy, Eggs Import, New, Text 1 Servings

INGREDIENTS

1 T Olive oil
1/2 c Chopped onions
1 Jalapeno, stemmed seeded
and minced
2 Bay leaves
1 c Dried kidney beans, soaked
overnight and drain
1/4 c Chopped fresh cilantro
4 c Chicken stock
Salt and pepper
1 T Olive oil
1/2 lb Crawfish tails, chopped
1/3 c Chopped green onions
2 t Minced garlic
Essence
1/3 c Heavy cream
1/4 c Grated Monterey Jack cheese
1 t Minced jalapeno
2 T Bread crumbs
1 c Masa harnia
1 c Flour
2 Egg whites, beaten until
foamy
1 1/2 c Milk
4 Poblano peppers with their
stems roasted and
peeled
slit up one side and
seeded
Oil for frying
1/2 c Cilantro sour cream
1 T Finely chopped parsley
1 T Brunoise red peppers

INSTRUCTIONS

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 Posted to
MC-Recipe Digest V1 #326  Recipe by: ESSENCE OF EMERIL SHOW #EE2403
From: Meg Antczak <meginny@frontiernet.net>  Date: Mon, 2 Dec 1996
08:25:49 -0500

A Message from our Provider:

“When I grow up, I want to be like Jesus.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2320
Calories From Fat: 877
Total Fat: 98.7g
Cholesterol: 484.3mg
Sodium: 2107.4mg
Potassium: 3417.6mg
Carbohydrates: 179.4g
Fiber: 9.5g
Sugar: 44.3g
Protein: 170.4g


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