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.