* Note: See the ?Emeril?s 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 Emeril?s 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. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2263 broadcast 01-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 Recipe by: Emeril Lagasse