Recipes // Appetizers // Jalapeño Poppers

Jalapeño Poppers

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
  • 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
  1. 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.
  2. 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.
  3. 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
  • 2 cups mayonnaise
  • 1 cup cider vinegar
  • 2 tablespoons vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  1. In a small bowl, whisk all ingredients.
  2. Refrigerate for at least 8 hours. Brush sauce over meats during the last few minutes of grilling.
  3. Serve remaining sauce on the side for dipping.
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