Pork-Bellied Poppers
- Level: Easy
- Yield: 1 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 380
- Total Fat
- 27
- Saturated Fat
- 5
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 10
- Cholesterol
- 82
- Sodium
- 314
- Total: 1 hr
- Prep: 25 min
- Cook: 35 min
Ingredients
12 jalapeno peppers (about 3 inches each)
2 cups milk
1 cup grated sharp cheddar cheese
2 tablespoons cream cheese, softened
1/4 cup prepared pulled pork
11/2 teaspoons chili powder
1 cup all-purpose flour
4 large eggs
Kosher salt
2 cups breadcrumbs
Vegetable oil, for frying
Barbecue sauce, for dipping
Directions
- Slice each jalapeno open lengthwise, then make a small crosswise cut at the stem end to form a T. Gently open the jalapenos and scrape out the seeds and membranes with a knife. Put the jalapenos, milk and 2 cups water in a large bowl and soak 15 minutes, stirring once or twice.
- Meanwhile, mix the cheddar, cream cheese, pulled pork and chili powder in a bowl with your hands until combined. Drain the jalapenos 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.