Pork-Bellied Poppers

INGREDIENTS:

• 12 jalapeno peppers (about 3 inches each)
• 2 cups milk
• 1 cup grated sharp cheddar cheese
• 2 tablespoons infused cream cheese, softened (see #41cBlog for recipe)
• 1/4 cup prepared pulled pork
• 11/2 teaspoons chili powder
• 1 cup all-purpose flour
• 4 large eggs
• Kosher salt
• 2 cups breadcrumbs
• Vegetable oil, for frying
• Infused Barbecue sauce, for dipping (see #41cBlog for recipe)

INSTRUCTIONS:

1. Slice each jalapeno open lengthwise, then make a small crosswise cut at the stem end to form a T. Gently open the jalapenos and scrape out the seeds and membranes with a knife. Put the jalapenos, milk, and 2 cups water in a large bowl and soak for 15 minutes, stirring once or twice.
2. Meanwhile, mix the cheddar, cream cheese, pulled pork, and chili powder in a bowl with your hands until combined. Drain the jalapenos and pat them dry. Stuff 1 to 2 tablespoons of cheese filling into each pepper.
3. Put the flour in a shallow dish. Whisk the eggs and 1/2 teaspoon salt in another dish. Put the breadcrumbs in a third dish. One at a time, hold the peppers by the stems and dredge in flour, then dip in the beaten eggs, letting the excess drip off, and roll in the breadcrumbs; dip in the eggs again and reroll in breadcrumbs. Transfer to a plate and refrigerate until the coating sets, about 20 minutes.
4. Heat about 1 inch of vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 300 degrees F. Fry the jalapenos in batches, turning them until golden brown, for 4 to 5 minutes per batch. Drain on paper towels. Sprinkle with salt and serve with barbecue sauce

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