Shredded Pork Poppers
Ingredients
- 1/4 cup cooked Indiana Kitchen pulled pork *see recipe notes
- 12 whole jalapeno peppers about 3-4 inches long
- 1 cup grated sharp cheddar cheese
- 2 tablespoons cream cheese, softened
- 1 1/2 teaspoons chili powder
- 2 cups milk
- 2 cups water
- 4 eggs
- 1 cup all-purpose flour
- 2 cups breadcrumbs
- Kosher salt
- vegetable oil for frying
- barbecue sauce for dipping
Servings: poppers
Instructions
- Slice each jalapeño open lengthwise, then make a small crosswise cut at the stem end to form a T. Gently open the jalapeños and scrape out the seeds and membranes with a knife.
- Add the milk and water to a large bowl and soak the jalapeños for 15 minutes, stirring once or twice.
- Meanwhile, mix the cheddar, cream cheese, pulled pork and chili powder in a bowl with your hands.
- Drain the jalapeños and pat them dry. Stuff 1 to 2 tablespoons cheese filling into each pepper.
- Put the flour in a shallow dish. Whisk the eggs and 1/2 teaspoon salt in another dish. Put the breadcrumbs in a third dish. One at a time, hold the peppers by the stems and dredge in flour, then dip in the beaten eggs, letting the excess drip off, and roll in the breadcrumbs; dip in the eggs again and reroll in breadcrumbs. Transfer to a plate and refrigerate until the coating sets, about 20 minutes.
- Heat about 1 inch of vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 300 degrees F.
- Fry the jalapenos in batches, turning until golden brown, 4 to 5 minutes per batch.
- Drain on paper towels. Sprinkle with salt and serve with barbecue sauce.
Recipe Notes
*This recipe assumes you already have pulled pork prepared. For our Indiana Kitchen Pulled Pork recipe, see https://indianakitchen.com/recipe/slow-cooker-pulled-pork/.
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