Crawfish Jalapeño Poppers are a fiery, flavorful fusion of Cajun and Tex-Mex cuisine, perfect for adventurous eaters. Could also be easily substituted with shrimp.
Crawfish Jalapeño Poppers
Makes 12
Ingredients
- 12 slices thick-cut bacon
- 4 ounces cream cheese, softened
- 2 tablespoons minced green onion
- 1 clove garlic, minced
- 8 ounces cooked crawfish tails (8 ounces cooked medium shrimp, coarsely chopped could be substituted)
- ¼ cup shredded Monterey Jack cheese
- 6 jalapeños, halved lengthwise and seeded
- Buttermilk Green Onion Dip (recipe follows)
- Garnish: sliced green onion
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- On prepared pan, arrange bacon in a single layer.
- Bake until partially cooked, about 10 minutes. Remove from pan, and let drain on paper towels.
- In a medium bowl, stir together cream cheese, minced green onion, and garlic until well combined. Fold in crawfish (or shrimp) and Monterey Jack until just combined. Spoon mixture into jalapeño halves. Wrap 1 piece of bacon around each jalapeño half, and secure ends of bacon with wooden picks.
- Heat a grill pan over medium heat. Add jalapeño poppers, and cook until golden brown on all sides and heated through, 5 to 7 minutes. Serve with Buttermilk-Green Onion Dip. Garnish with sliced green onion, if desired.
Buttermilk-Green Onion Dip
Ingredients
- ½ cup mayonnaise
- ¼ cup finely chopped green onion
- ¼ cup sour cream
- ¼ cup buttermilk
- ½ teaspoon Creole seasoning
Instructions
- In a medium bowl, stir together all ingredients until combined. Cover and refrigerate until ready to use or for up to 4 days.
