Jalapeno Beer Poppers


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 Dos Equis Lager

White barbecue sauce, optional




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, 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 jalapenos. In another bowl, whisk flour, cornstarch, salt and paprika; stir in Dos Equis just until moistened.

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. Yield: 6 servings.