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Taylor’s Jalapeno Poppers


  • 6 large jalapeno peppers
  • Oil for deep-fat frying
  • 1 cup refrigerated fully cooked barbecued shredded pork (about 8 ounces)
  • 1 cup 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


  • 1. 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, just until crisp-tender, 2-3 minutes. Remove and immediately drop into ice water. Drain and pat completely dry.
  • 2. 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.
  • 3. Using tongs, dip stuffed jalapenos into batter; fry in batches until golden brown, 3-4 minutes. Drain on paper towels. If desired, serve with white barbecue sauce.

Nutrition Facts

1 appetizer: 209 calories, 8g fat (4g saturated fat), 30mg cholesterol, 870mg sodium, 23g carbohydrate (8g sugars, 1g fiber), 10g protein.


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