Summer BBQ’s mean a lot of potlucks. No one likes to show up empty handed. Impress friends with Texan inspired Armadillo eggs. (note: for this version you’ll need a deep fryer). Some people call them Jalapeno Poppers. Anyway you swing it, it’s delicious in your mouth.
- 1 Quart of Canola Oil (for deep fryer)
- 2 dozen Jalapenos
- 1 cup Buttermilk
- 2 large Eggs
- 1 cup flour
- 1 pound Smoked Brisket (you can make or pick up from your
local BBQ joint)
- ¼ Yellow Cheddar Cheese, shredded
- 1/3 cup BBQ Sauce
- 2 cups dry breadcrumbs
- Slice jalapenos in half and clean out seeds (be sure to get them all or they will be SO unbearably hot). Wearing gloves is sometimes necessary.
- Mix the brisket, cheese, and bbq sauce in a bowl. Best is to gently fold the ingredients together with your hands.
- In a separate bowl whisk together the eggs , flour, and buttermilk. If the mixture is too thick, whisk in up to an extra ½ cup buttermilk at your discretion.
- Empty breading into a third bowl.
- Spoon the brisket mixture, so that the pepper still closes, into the opening. Dunk the pepper in the buttermilk batter. Be sure excess drips off the bottom, but that it remains fully covered. Roll the pepper in the breading mixture. Take caution as the pepper skin is slippery and has a tendency to lose some of the coating if you aren’t careful.
- Once all peppers are dipped and rolled, place them in the freezer on a cooking sheet. This will help the breading stay on when you deep dry them.
- In a deep fryer heat oil to 365 degrees. Deep fry coated jalapenos in batches for 2 to 3 minutes until golden brown. Remove and drain on paper towels.