Beer Jalapeño Poppers
These jalapeño poppers are as delicious as they are spicy!
By Mairyn Chorney on Jan. 23, 2017
- 12 oz beer
- 6 large jalapeño peppers
- 1 cup barbecued shredded pork
- 1 cup shredded mild cheddar cheese
- 1/4 cup barbecue sauce
- 1 cup flour
- 1 cup cornstarch
- 3 tsp salt
- 3 tsp paprika
- oil for deep-fat frying
- Cut off stem end of jalapeños. Remove seeds and membrane.
- In a large saucepan, bring 8 cups water to a boil. Add jalapeños; 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 jalapeños. In another bowl, whisk flour, cornstarch, salt and paprika; stir in beer just until moistened.
- Using tongs, dip stuffed jalapeños into batter; fry in batches 3-4 minutes or until golden brown. Drain on paper towels.
Switch it up by stuffing the peppers with chicken or beef!
Shared from Taste of Home.
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