If you own a barbecue joint like I do, you pretty much dream about barbecue in your sleep. Jalapeno poppers are also one of my favorite appetizers, and this recipe is a great way to combine those foods. They’re very popular on the menu at my restaurant. Try your own variation by stuffing the peppers with cooked chicken or beef. —Taylor Hicks, Birmingham, Alabama
- 6 large jalapeno peppers
- Oil for deep-fat frying
- 1 cup refrigerated fully cooked barbecued shredded pork (about 8 ounces)
- 1 cup (4 ounces) shredded mild cheddar cheese
- 1/4 cup barbecue sauce
- 1 cup all-purpose flour
- 1 cup cornstarch
- 3 teaspoons salt
- 3 teaspoons paprika
- 12 ounces beer
- White barbecue sauce, optional
- Cut off stem end of jalapenos. Using the tip of a small knife, remove seeds and membrane. In a large saucepan, bring 8 cups water to a boil. Add jalapenos; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove and immediately drop into ice water. Drain and pat completely dry.
- In an electric skillet or deep fryer, heat oil to 375°. In a small bowl, mix pork, cheese and barbecue sauce; spoon into jalapenos. In another bowl, whisk flour, cornstarch, salt and paprika; stir in beer just until moistened.
- Using tongs, dip stuffed jalapenos into batter; fry in batches 3-4 minutes or until golden brown. Drain on paper towels. If desired, serve with white barbecue sauce. Yield: 6 servings.
Originally published as Taylor's Jalapeno Poppers in Taste of Home Recipes Across America 2013, p156
Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.
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