Crawfish Jalapeño Poppers

Ingredients

• 24 jalapeño peppers
• 1/2 pound frozen crawfish tails, thawed, drained and chopped
• 4 ounces cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 2 tablespoons finely chopped red onion
• 1 garlic clove, minced
• 1 teaspoon Creole seasoning
• 1 1/4 cups all purpose flour
• 1 cup warm beer
• 1 teaspoon baking powder
• 1 teaspoon salt
• Canola or vegetable oil for frying

Instructions

In a large skillet or electric fryer, heat oil to 360 degrees. While oil is heating, cut stems off peppers and scoop out seeds. Set aside. In a medium bowl, combine crawfish tails, cheeses, onion, garlic and Creole seasoning. Place mixture in a large resealable plastic bag. Push mixture to the bottom corner of the bag and twist like you would a piping bag (which you can also use). Snip corner of bag and squeeze filling into peppers. In a separate bowl, whisk together flour, beer, baking powder and salt. Working in batches, dip stuffed jalapeños into beer batter. Carefully place into hot oil; fry until golden brown, 3-4 minutes. Drain on wire rack or paper towels. Cool slightly before serving. Poppers can be kept warm in a preheated 225 degree oven. Makes 24 poppers.

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