Fried
Chicken and Pulled Pork Cornbread Poppers Recipe
Ingredients
:
2
ounces frozen popcorn chicken
1
package (8-1/2 ounces) cornbread/muffin mix
4
seeded jalapeno peppers or pickled jalapeno peppers, cut into 6 slices each
1/4
cup refrigerated fully cooked barbecued pulled pork
1/2
cup maple syrup or honey
1
teaspoon Sriracha chili sauce, optional
How
To Make :
Preheat
oven to 400°. Bake popcorn chicken according to package directions. When cool
enough to handle, cut chicken into 12 pieces.
Meanwhile,
prepare cornbread mix according to package directions. Place a jalapeno slice
in each of 24 foil-lined mini muffin cups. Fill each cup with 1 tablespoon
batter. Gently press a piece of popcorn chicken into the centers of half the
cups. Spoon 1 teaspoon pulled pork into the centers of remaining cups.
Bake
until golden brown, about 12 minutes. Serve with maple syrup; if desired, whisk
chili sauce into syrup.
Nutrition
Facts :
1
mini muffin: 74 calories, 2g fat (1g saturated fat), 10mg cholesterol, 120mg
sodium, 13g carbohydrate (7g sugars, 1g fiber), 2g protein.