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Ingredientes
- 1 tsp Extra virgin olive oil
- 2 ounce Bulk andouille finely minced
- 2 Tbsp. Finely-minced onions
- 1 tsp Chopped garlic
- 1 Tbsp. Minced parsley
- 1/2 c. Cream cheese Salt to taste Freshly-grnd black pepper to taste
- 16 lrg Fresh jalapenos see * Note
- 3 c. Flour
- 2 x Egg yolks
- 3/4 c. Beer - (to 1 c.)
- 1 pch Baking pwdr Oil for frying
Direcciones
- Preheat the fryer.
- In a saute/fry pan, heat extra virgin olive oil over medium heat and render the andouille for 2 min. Add in the onions and saute/fry for 1 minute. Remove from the heat and cold.
- In a mixing bowl, mix the garlic, parsley, and cream cheese together. Mix well. Stir in the cooled andouille mix. 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 Tbsp. of the filling in the center of each pepper. Press the pepper together, sealing the cheese mix completely inside.
- Season 1 c. of flour with Emeril's Essence. In a mixing bowl, whisk the yolks and 3/4 c. of the beer. Season the mix with salt and pepper. Whisk in sufficient flour to create a batter. If the batter is too thick add in 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 warm oil and fry till golden brown-brown, about 3 to 4 min. Remove the jalapenos from the oil and drain on a paper-lined plate. Season the peppers with Essence.
- This recipe yields 16 stuffed peppers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 12 servings | |
| Calories 130 | |
| Calories from Fat 7 | 5% |
| Total Fat 0.79g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 79mg | 2% |
| Total Carbs 25.61g | 7% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.75g | 1% |
| Protein 3.57g | 6% |
