Fried Chicken and Pulled Pork Cornbread Poppers Recipe



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.


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