Recipe by Pokey in San Antonio, TX
There are lots of recipes for stuffed peppers, poppers, armadillo eggs, etc, but this is the best I've ever come across. I got it off the internet years ago. It's great, and worth the effort.
- 36 large jalapenos (roasted and peeled)
- 1⁄2 lb shrimp (cooked, deveined, and minced)
- 2 teaspoons mayonnaise
- 2 teaspoons chili sauce (prepared)
- 2 teaspoons capers (minced)
- 2 teaspoons green onions (minced)
- 2 teaspoons fresh parsley (minced)
- 1⁄2 teaspoon Dijon mustard
- 1⁄2 teaspoon horseradish
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon black pepper
- 1 3⁄4 cups all-purpose flour
- 3⁄4 cup beer (room temp)
- 2 eggs (room temp)
- 3 tablespoons green onions (minced)
- 2 tablespoons vegetable oil
- 1 1⁄2 tablespoons catsup
- 2 teaspoons Worcestershire sauce
- 1 1⁄2 teaspoons lemon juice (fresh)
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons salt
- 2 teaspoons cayenne pepper
Directions See How It's Made
- Brush fresh peppers with olive oil and roast in oven or grill over medium coals till skin starts to blacken in places and blisters all over. Submerge in cold water and peel.
- Cut slit the length of chili, scrape out seeds (optional if you want to keep the heat).
- For the stuffing: Mix all and chill for 1 hour.
- Spoon or pipe in about 1 tablespoon (don't over fill--chili should close). Refrigerate until ready (this could be done the day before).
- Heat peanut oil in fry pan or deep fryer to 350 degrees F.
- Blend remaining ingredients in bowl and dredge stuffed chilies a few at a time and drop them into the hot oil. Cook until golden brown, turning once (about 5 minutes).
- Drain on paper towels and season with salt or Tony's.