Serving Size : 16
1 teaspoon olive oil
2 ounces bulk andouille sausage, finely chopped
2 tablespoons finely chopped onion
1 teaspoon minced garlic
1 tablespoon chopped parsley
1/2 8 oz pkg cream cheese
salt, to taste
freshly ground black pepper, to taste
16 large fresh jalapeño peppers
Emeril’s Essence*, as required
3 cups all-purpose flour
2 egg yolks
3/4 cup favorite beer, up to 1 cup
1 pinch baking powder
vegetable oil, for frying
*Emeril’s Essence is a seasoning mixture. The recipe is widely available.
Preheat the fryer. In a sauté pan, heat olive oil over medium heat and render the andouille for 2 minutes. Add the onions and sauté 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 jalapeños, 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 Emeril’s 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 jalapeños in the batter, letting the excess drip off and coating the peppers completely. Gently lay the jalapeños in the hot oil and fry until golden-brown, about 3 to 4 minutes. Remove the jalapeños from the oil and drain on a paper-lined plate. Season the peppers with Essence.
This recipe yields 16 stuffed peppers.
Per serving: 121 Calories (kcal); 4g Total Fat; (27% calories from fat); 3g Protein; 18g Carbohydrate; 34mg Cholesterol; 24mg Sodium
Food Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates