Stuffed Crawfish Jalapenos

Begin by placing the bacon in a large, deep skillet and cooking over medium-high heat until it reaches an even brown color. Remove the cooked bacon from the skillet, crumble it into small pieces, and set it aside for later use.

Next, stir the breakfast sausage into the same skillet, cooking until it becomes crumbly and no longer pink.

Meanwhile, place the Monterey Jack, Cheddar, Muenster, and cream cheeses in a large saucepan over medium-low heat. Once these cheeses have melted, stir in the crumbled bacon, cooked breakfast sausage, and chopped crawfish tails. Set this mixture aside for now.

Remove the stems from the jalapenos and cut a horizontal slit along one side of each pepper. To avoid any potential discomfort, wear gloves while handling the jalapenos to prevent any irritation. Remove the seeds from the peppers through the slit, then hold each seeded jalapeno lengthwise between your thumb and forefinger. Stuff these peppers with the meat and cheese mixture, remembering to keep those gloves on.

Place the stuffed jalapenos onto a dish and put them in the freezer overnight or until they have solidified.

Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Whisk together the flour, paprika, white pepper, and garlic salt in a bowl until they are well combined. Then quickly whisk in the beer until a batter has formed.

Use a skewer to stab a frozen jalapeno, then dip it into the batter until it is fully coated. Place the battered jalapeno in the hot oil, and hold for a few seconds just below the surface before twisting out the skewer. This will help prevent the jalapeno from sticking to the bottom of the pan. Cook until golden brown all over, then remove and drain on a paper towel-lined plate. Repeat this process with the remaining jalapenos.