FRIED CHICKEN AND PULLED PORK CORNBREAD POPPERS

Fried Chicken and Pulled Pork Cornbread Poppers image

These fun little apps are an instant conversation starter wherever they're served. We love them on game day, but they'd be a hit at brunch, too. -Crystal Schlueter, Babbitt, Minnesota

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 6

Ingredients

2 ounces frozen popcorn chicken
1 package (8-1/2 ounces) cornbread/muffin mix
4 seeded jalapeno peppers or pickled jalapeno peppers, cut into 6 slices each
1/4 cup refrigerated fully cooked barbecued pulled pork
1/2 cup maple syrup or honey
1 teaspoon Sriracha chili sauce, optional

Steps:

Preheat oven to 400°. Bake popcorn chicken according to package directions. When cool enough to handle, cut chicken into 12 pieces., Meanwhile, prepare cornbread mix according to package directions. Place a jalapeno slice in each of 24 foil-lined mini muffin cups. Fill each cup with 1 tablespoon batter. Gently press a piece of popcorn chicken into the centers of half the cups. Spoon 1 teaspoon pulled pork into the centers of remaining cups., Bake until golden brown, about 12 minutes. Serve with maple syrup; if desired, whisk chili sauce into syrup.

Nutrition Facts : Calories 74 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 120mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.