TAYLOR'S JALAPENO POPPERS

Taylor's Jalapeno Poppers image

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

Provided by Taste of Home

Time 40m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

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

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 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., 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 until golden brown, 3-4 minutes. Drain on paper towels. If desired, serve with white barbecue sauce.

Nutrition Facts : Calories 209 calories, Fat 8g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 870mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 1g fiber), Protein 10g protein.