Description
Stuffed with four kinds of cheese, crawfish, bacon, and sausage, then dipped in beer batter and fried golden brown, these jalapenos will be a favorite at your next gathering!
Ingredients
- 8 ounces bacon
- 8 ounces bulk lean breakfast sausage
- 24 large jalapeno peppers
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 4 ounces cream cheese, softened
- 1 cup shredded Muenster cheese
- 1 pound cooked and peeled crawfish tails, coarsely chopped
- 1 quart vegetable oil for frying
- 2 cups all-purpose flour
- ½ teaspoon paprika
- ½ teaspoon white pepper
- 1 teaspoon garlic salt
- 1 ½ cups beer, or as needed
Instructions
- Place bacon in a large
- deep skillet. Cook over medium high heat until evenly brown. Drain
- crumble and set aside. Stir the breakfast sausage into the skillet
- and cook until crumbly and no longer pink. Meanwhile
- place the Monterey Jack
- Cheddar
- Muenster
- and cream cheeses in a large saucepan over medium-low heat. Once melted
- stir in the crumbled bacon
- breakfast sausage
- and chopped crawfish tails. Set aside.
- Remove the stems from the jalapenos
- and cut a slit lengthwise down one side. Wear gloves while handling the jalapenos (trust me
- I learned the hard way). Remove the seeds through the slit. Hold the seeded jalapenos lengthwise between your thumb and forefinger
- and stuff with the meat and cheese mixture (you remembered the gloves
- right?). Place the stuffed jalapenos onto a dish
- and freeze overnight or until solid.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C). Whisk together the flour
- paprika
- white pepper
- and garlic salt in a bowl until combined
- then quickly whisk in the beer until a batter has formed.
- Use a skewer to stab a frozen jalapeno
- then dip it into the batter until coated. Place the jalapeno in the hot oil
- and hold for a few seconds just below the surface
- before twisting out the skewer. This will help keep the jalapeno from sticking to the bottom of the pan. Cook until golden brown all over
- then remove and drain on a paper towel lined plate. Repeat with remaining jalapenos.
Prep Time: 1 hr
Cook Time: 30 mins
Total Time: 9 hrs 30 mins
Servings: 24