CRAWFISH-STUFFED JALAPENOS
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!
Provided by Lori
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 9h30m
Yield 24
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 201.2 calories, Carbohydrate 9.9 g, Cholesterol 54.5 mg, Fat 13.2 g, Fiber 0.7 g, Protein 11.2 g, SaturatedFat 5.4 g, Sodium 324.8 mg, Sugar 0.6 g
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Rajan Bhujel
[email protected]Meh.
Fiko 5000
[email protected]These were okay, but I've had better crawfish-stuffed jalapenos.
Richard Asante
[email protected]Overall, these crawfish-stuffed jalapenos were a success. They were easy to make, delicious, and a hit with my guests.
Mohammed Irfan
[email protected]These were a little too greasy for my taste. I think I'll try baking them next time instead of frying them.
Adofo Comfort
[email protected]I'm not a big fan of spicy food but these stuffed jalapenos were surprisingly mild. I could definitely handle the heat.
Nasrullah Jakhro
[email protected]These are so easy to make and they're always a hit with my friends. I usually double the recipe because they go so fast.
Sthembile Mbule
[email protected]I followed the recipe exactly but my jalapenos didn't turn out as crispy as I would have liked. Other than that, they were delicious.
Madison C
[email protected]These were a bit too spicy for me, but my husband loved them. He said they were the best crawfish-stuffed jalapenos he's ever had.
Liz Lenny
[email protected]I love the combination of flavors in these stuffed jalapenos. The crawfish, cream cheese, and spices all come together perfectly.
Abdullah Raja
[email protected]These stuffed jalapenos are so good! The crawfish filling is flavorful and the jalapenos add a nice kick. I'll definitely be making these again.
AZIZ Ullah bek
[email protected]I've made these crawfish-stuffed jalapenos several times now and they're always a crowd-pleaser. They're the perfect appetizer for any party or gathering.
Zyra Bradley
[email protected]These crawfish-stuffed jalapenos were a hit at my party! They were easy to make and so delicious.