Alligator Eggs
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.
- Preparing Time: 10 minutes
- Total Time: 25 minutes
- Served Person: 0
peppers
spicy
jalapeno poppers
poppers
appetizers
brunch
vegetables
fourth of july
picnics
summer
superbowl superbowl
vegetarian
contains white meat
tree nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons baking powder
- salt and freshly ground black pepper to taste
- 1/4 teaspoon paprika
- 1 1/2 teaspoons salt
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon dijon mustard
- 2 teaspoons minced fresh parsley
- 2 teaspoons worcestershire sauce
- 1 teaspoon cayenne pepper
- 36 large jalapeno chiles roasted and peeled
- 2 teaspoons mayonnaise
- 2 teaspoons prepared chili sauce
- 2 teaspoons minced capers
- 2 teaspoons minced green onions
- 1/2 teaspoon horseradish
- peanut oil for frying
- 3/4 cup beer at room temperature
- 2 eggs at room temperature
- 3 tablespoons minced green onions
- 1 1/2 tablespoons ketchup
- 1 1/2 teaspoons fresh lemon juice
- Carbohydrate 212.059671487264 g
- Cholesterol 375.739999992899 mg
- Fat 35.2572518072674 g
- Fiber 8.18901612961926 g
- Protein 35.1918702793724 g
- Saturated Fat 5.17824944495846 g
- Serving Size 1 1 recipe (721g)
- Sodium 13228.1286857604 mg
- Sugar 203.870655357645 g
- Trans Fat 5.3216204921633 g
- Calories 1305 calories
Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chiles. Drain on towels. Mix next 9 ingredients. Season filling with salt and pepper. Spoon about 1 teaspoonful into each chili (do not overstuff; chile should close). Arrange chiles on baking sheet. Refrigerate. Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees. Blend in remaining ingredients in large bowl. Dredge each chile in mixture, coating completely. Add chiles to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes. Drain on paper towels and serve.
