JALAPEñO POPPERS BY TAYLOR HICKS

Jalapeño Poppers by Taylor Hicks image

Provided by @MakeItYours

Number Of Ingredients 17

By Taylor Hicks as seen in "Taste of Home Recipes Across America"
Total Time: 1 hour, 5 minutes
Prep: 35 minutes
Cook: 5 minutes/batch
Yield: 6 servings
Ingredients:
• 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
• ¼ cup barbecue sauce
• 1 cup all-purpose flour
• 1 cup cornstarch
• 3 teaspoons salt
• 3 teaspoons paprika
• 12 ounces beer
• Alabama White BBQ Sauce, optional

Steps:

Cut off stem end of jalapenos. Using the tip of a small knife, remove seeds and membrane. In a large saucepan, bring 8 cups of water to boil. Add the 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 degrees. 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 until just 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.
Alabama White BBQ Sauce
Prep: 5 minutes + chilling
Makes: 3 cups
Ingredients:
• 2 cups mayonnaise
• 1 cup cider vinegar
• 2 tablespoons vinegar
• 2 tablespoons lemon juice
• 1 teaspoon salt
• ½ teaspoon cayenne pepper
Directions:
In a small bowl, whisk all ingredients.
Refrigerate for at least 8 hours. Brush sauce over meats during the last few minutes of grilling.
Serve remaining sauce on the side for dipping.