Ingredients
6 large jalapeno peppersOil for deep-fat frying1 cup refrigerated fully cooked barbecued shredded pork (about 8 ounces)1 cup shredded mild cheddar cheese1/4 cup barbecue sauce1 cup all-purpose flour1 cup cornstarch3 teaspoons salt3 teaspoons paprika12 ounces beerWhite barbecue sauce, optional
Preparation
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, just until crisp-tender, 2-3 minutes. 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 beer just until moistened.
Using tongs, dip stuffed jalapenos into batter; fry in batches until golden brown, 3-4 minutes. Drain on paper towels. If desired, serve with white barbecue sauce.
