Fried Chicken & Pulled Pork Cornbread Poppers
These fun little apps are an instant conversation starter wherever they’re served. We love them on game day, but they’d be a hit for brunch, too. —Crystal Schlueter, Babbitt, MN
Takes: 25 min
• Makes: 2 dozen
2 oz. frozen popcorn chicken
1 pkg. (8 ¹/₂ oz.) cornbread 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, optional
1 tsp. adobo or Sriracha Asian hot chili sauce, optional
1. Preheat oven to 400°. Bake popcorn chicken according to package directions. Cut chicken into 12 pieces.
2. 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 Tbsp. batter. Gently press a piece of popcorn chicken into the centers of half the cups. Spoon 1 tsp. pulled pork into the centers of remaining cups.
3. Bake until golden brown, about 12 minutes. If desired, serve with syrup; whisk Sriracha into syrup if desired.
Per muffin: 74 cal., 2g fat (1g sat. fat), 10mg chol., 120mg sod., 13g carb.
(7g sugars, 1g fiber), 2g pro.