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ANDOUILLE STUFFED JALAPEŅOS Recipe

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This recipe for ANDOUILLE STUFFED JALAPEŅOS is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 teaspoon olive oil
2 ounces bulk andouille, finely chopped
2 tablespoons finely chopped onions
1 teaspoon minced garlic
1 tablespoon chopped parsley
1/2 cup cream cheese
Salt and pepper
16 large fresh jalapeņos
Essence
3 cups flour
2 egg yolks
3/4 to 1 cup beer
Pinch of baking powder
Salt and pepper
Oil for frying
Directions:
Directions:
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 jalapeņos, 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 jalapeņos in the batter, letting the excess drip off and coating the peppers completely. Gently lay the jalapeņos in the hot oil and fry until golden brown, about 3 to 4 minutes. Remove the jalapeņos from the oil and drain on a paper-lined plate. Season the peppers with Essence.
Number Of Servings:
Number Of Servings:
16 stuffed peppers

 

 

 

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