Taylor’S Jalapeno 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 beer
• White barbecue 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 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.
2. In an electric skillet or deep fryer, heat oil to 375u0b0. 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.
3. 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.

jalapeno peppers, pork, cheddar cheese, barbecue sauce, flour, cornstarch, salt, paprika, beer, white barbecue sauce

Taken from www.tasteofhome.com/recipes/taylor-s-jalapeno-poppers/ (may not work)