These jalapenos will be a hit at your upcoming event because they are filled with four different kinds of cheese, crawfish, bacon, and sausage before being coated in beer batter and fried till golden brown.
| Prep Time: | 1 hr |
| Cook Time: | 30 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 30 mins |
| Servings: | 24 |
| Yield: | 24 jalapenos |
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.
Nutrition Facts
| Calories | 201 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 5 g |
| Sodium | 325 mg |
| Sugars | 1 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I must have got a batch of extra hot jalapenos because the heat overpowered everything else which was disappointing. I will definitely use smaller peppers next time and might even try doing this with pablano’s for more of a chile rellenos type stuffed pepper. These are time consuming so plan ahead.
Excellent!
Our family prepared these at our LSU tailgate party. They were a great hit with everyone. We used really big peppers and for future i would go smaller but these were delic! GEAUX TIGERS!