Crispy Crawfish-Stuffed Jalapeño Poppers

Recipe Collection: Appetizer

Crispy Crawfish-Stuffed Jalapeño Poppers elevate your appetizer spread with a mouthwatering blend of four cheeses, crispy bacon, and tender crawfish, all encased in a perfectly fried beer batter. Ideal for American cuisine lovers, these poppers are perfect for parties or game day, offering a spicy kick that will tantalize your taste buds.

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Overview

Elevate your appetizer game with these Spicy Crawfish-Stuffed Jalapeños. Packed with a rich blend of four cheeses, savory bacon, and succulent crawfish, these jalapeños are dipped in a light beer batter and fried to golden perfection. Perfect for gatherings, these poppers promise a burst of flavor in every bite.

Diet Type

Non-Vegetarian

Allergies

Dairy, Shellfish, Gluten

Cuisine

American

Serving Size: 24

Cooking Time: 30 minutes

Ingredients

• 8 Ounces (oz) bacon, cooked and crumbled
• 8 Ounces (oz) bulk lean breakfast sausage
• 24 Large jalapeño peppers, sliced
• 1 Cup Monterey Jack cheese, shredded
• 1 Cup Cheddar cheese, shredded
• 4 Ounces (oz) cream cheese, softened
• 1 Cup Muenster cheese, shredded
• 1 Pound (lb) crawfish tails, cooked and minced
• 1 Quart (qt) vegetable oil for frying
• 2 Cups all-purpose flour, sifted
• 0.5 Teaspoon (tsp) paprika
• 0.5 Teaspoon (tsp) white pepper
• 1 Teaspoon (tsp) garlic salt
• 1.5 Cups beer

Steps

1. Prepare the Filling: In a large skillet, cook the bacon over medium-high heat until crispy. Drain on paper towels, crumble, and set aside. In the same skillet, cook the breakfast sausage until browned and crumbly. Drain excess fat.
2. Melt the Cheeses: In a large saucepan over medium-low heat, melt the Monterey Jack, Cheddar, Muenster, and cream cheeses together. Stir in the crumbled bacon, cooked sausage, and chopped crawfish tails. Mix until well combined and set aside.
3. Prepare the Jalapeños: Wearing gloves, remove the stems from the jalapeños and cut a slit lengthwise down one side. Carefully remove the seeds and membranes. Stuff each jalapeño with the cheese and meat mixture. Place the stuffed jalapeños on a dish and freeze overnight or until solid.
4. Make the Batter: Heat the vegetable oil in a deep fryer to 375°F (190°C). In a bowl, whisk together the flour, paprika, white pepper, and garlic salt. Gradually whisk in the beer until a smooth batter forms.
5. Fry the Jalapeños: Using a skewer, pierce a frozen jalapeño and dip it into the batter, ensuring it is fully coated. Carefully place the jalapeño in the hot oil, holding it just below the surface for a few seconds before removing the skewer. Fry until golden brown, then drain on a paper towel-lined plate. Repeat with the remaining jalapeños.
6. Serve: Allow the jalapeños to cool slightly before serving. Enjoy the crispy, cheesy, and spicy goodness with your favorite dipping sauce.

Enjoy your homemade Crispy Crawfish-Stuffed Jalapeño Poppers!