| 1 | tb | 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 |
| | 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 |
