Mickeys Stuffed Jalapenos

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Mickeys Stuffed Jalapenos Ingredients

BATTER	Peanut oil
6 cups Self rising flour	STUFFING
2 cups Aunt Jamima Corn Meal Mix	2 cans Whole jalapeno peppers; 1 gallon
6 Eggs; separated	1 pound Ground beef
1/2 gallon Buttermilk	1 pound Ground sausage
1 tablespoon Onion powder	1 cup Montery jack cheese;
2 tablespoons Garlic powder	1 cup Sharp cheddar cheese;
2 tablespoons Black pepper	1 Yellow onion; chopped
2 tablespoons Paprika

Instructions for Mickeys Stuffed Jalapenos

Mix all dry batter ingredients in a very, very large bowl. Then blend the egg yolks with the buttermilk and stir into dry ingredients until pancake batter consistency is reached. Beat the egg-whites and fold into the batter. Stuffing: Saute the onion in a little butter until done, then fry up the ground beef and sausage together with the onion until brown, then pour into colander and drain, but dont let the meat get too dry. Mix in the shredded cheeses. Now you re ready to start stuffin them peppers. Drain the peppers from the can, then wash them real good. Cut each pepper open and remove the seeds. Stuff the little puppies! When you get them all stuffed, set in freezer for about an hour. This will help stuffing stick together when you place it in the batter. After they have set in the freezer about an hour start dipping them in the batter, and fry in deep fryer at about 350 degrees. When each one is golden brown, remove and place on paper towel. Recipe by: Mickey Turner Posted to bbq-digest by RockMc ~~ltRockMc~~at;aol.com> on Mar 24, 1998

Main Ingredient: JalapenoCuisine: Uncategorized

Ingredient Insight - look inside this recipe

Black pepper

Buttermilk

Cheddar

Corn

Eggs

Flour

Garlic

Ground Beef

Jalapeno

Onion

Paprika

Sausage

Milk Ground beef Garlic Onion Butter Cheese Corn Peppers Deep fried Appetizers Stuffed Jalapeno

for flavor and categorization

the program cut off the fact the peppers were in 1 gallon cans. It would be nice to know roughly how many peppers in a can so the recipe can be resized.

RKG1
on Sep 27 2006 9:52PM

[I made edits to this recipe.]

RKG1
on Sep 27 2006 9:52PM

I stuffed the peppers and froze them an hour or so; then I battered them and stuck them on waxed paper on a cookie sheet and froze them. The next night I bagged them in freezer bags to use in the future. I had some batter and some meat mixture left over. I used the meat mixture to make a quick dinner tossing in a few leftover homemade canned cold-packed tomatoes, wild rice and homemade fresh salsa....mmmmmm! good! The next night I used the leftover batter to deep-fry potato chunks and chicken breast chunks and they were very good also; my 16-year old son loved that dinner. I could have used some tips on de-seeding the jalapenos...it was the first time I had ever worked with them; but I ended up using the tip of a corer to get the top of the jalapeno off then used a handy little Pampered Chef Strawberry corer to get inside the larger jalapenos and scooped out the seeds; the thinner ones I used a grapefruit knife on. It was time-consuming but fun.