Andouille Stuffed Jalapenos
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Andouille Stuffed Jalapenos
  Peppers    Appetizers  
Last updated 6/12/2012 12:59:45 AM. Recipe ID 22753. Report a problem with this recipe.
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      Title: Andouille stuffed jalapenos
 Categories: E.
      Yield: 4 Servings
      1 ts Olive oil
      2 oz Bulk andouille, finely
      2 tb Finely chopped onions
      1 ts Minced garlic
      1 tb Chopped parsley
    1/2 c  Cream cheese
           Salt and pepper
     16 lg Fresh jalapenos
      3 c  Flour
      2    Egg yolks
    3/4    To 1 cup beer
        pn Baking powder
           Salt and pepper
           Oil for frying
  Preheat the fryer. In a saute pan, heat olive oil over medium heat and
  render the andouille for 2 minutes. Add the onions and saute for 1
  minute. Remove from the heat and cool. In a mixing bowl, mix the
  garlic, parsley, and cream cheese together. Mix well. Stir in the
  cooled andouille mixture. Mix thoroughly and season with salt and
  pepper. Using a sharp knife, split the jalapenos, starting at the
  tip, in half, leaving the stem intact. Remove the seeds from the
  pepper. Stuff 1 heaping tablespoon of the filling in the center of
  each pepper. Press the pepper together, sealing the cheese mixture
  completely inside. Season 1 cup of flour with Essence. In a mixing
  bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture
  with salt and pepper. Whisk in enough flour to form a batter. If the
  batter is too thick add the remaining beer to thin the batter. Dredge
  the stuffed peppers in the seasoned flour. Dip the jalapenos in the
  batter, letting the excess drip off and coating the peppers
  completely. Gently lay the jalapenos in the hot oil and fry until
  golden brown, about 3 to 4 minutes. Remove the jalapenos from the oil
  and drain on a paper-lined plate. Season the peppers with Essence.
  Yield: 16 stuffed peppers

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Recipe ID 22753 (Apr 03, 2005)

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