- 1 1/2 cups Red Bean Sauce
- 1 tablespoon olive oil
- 1/2 pound (1 cup) peeled and chopped crawfish tails
- 1/2 cup chopped green onions
- 2 teaspoons minced garlic
- 1 teaspoon Emerilís Creole Seasoning
- 1/2 teaspoon salt
- 1/3 cup heavy cream
- 1/4 cup grated jalapeno-flavored Jack cheese
- 2 tablespoons bread crumbs
- 1 cup masa harina
- 1 cup all-purpose flour
- 1 1/2 tablespoons Emerilís Southwest Seasoning
- 2 large egg whites, beaten until foamy
- 1 1/2 cups milk
- 4 medium-large poblano peppers with their stems, roasted and peeled, slit up one side, and seeded
- 6 cups vegetable oil
- 1/2 cup sour cream
- 4 cilantro sprigs
- Prepare the Red Bean Sauce, and keep warm.
- Heat the olive oil in a large skillet over high heat. When the oil is hot, add the crawfish, green onions, garlic, Creole Seasoning, and salt, and sautÈ for 2 minutes.
- Add the cream and cheese, turn off the heat and stir well. Fold in the bread crumbs, turn the mixture into a bowl, and allow to cool for about 15 minutes. Makes about 1 1/4 cups.
- Combine the masa harina with 1/2 cup of the all-purpose flour and 1 tablespoon of the Southwest Seasoning in a bowl. 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 1/2 cup flour with the remaining 1/2 tablespoon Southwest Seasoning.
- Spoon a generous 1/4 cup of the filling into each pepper through the slit in its side. Dip each filled pepper in the batter, then dredge it in the seasoned flour.
- In a large saucepan or wok heat the oil to 375?F. When the oil is hot (a bit of batter dropped in the oil should fry quickly), fry the rellenos until golden brown, for about 3 to 4 minutes. Drain on paper towels. Reheat the sauce, if necessary.
- To serve, pour a generous 1/3 cup of the sauce onto each of 4 dinner plates. Place a relleno on top of the sauce, and garnish with a dollop of sour cream and a sprig of fresh cilantro.
- Note: Masa harina is flour made from corn that has been cooked and soaked in lime water. Traditionally used for corn tortillas, it is available in Spanish markets and supermarkets. If you canít get fresh poblanos, substitute New Mexican Green, Cubanelles, or Anaheim chile peppers.
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