Pork Stuffed Jalapeno pepper
Sometimes you want to fix something that is both delicious and fun. A client and friend of mine stopped by the office last Friday and dropped off a batch of jalapeno peppers that he grew in his garden. They were gorgeous. This thoughtful gesture gave us the perfect opportunity to fix something “delicious and fun” with a bit of a BBQ My Way twist. Let’s get started.
8 to 10 Jalapeno peppers – halved and seeded 1⁄2 cup smoked pulled pork (BBQ My Way twist) 1⁄2 tsp ground cumin
1⁄2 tsp cayenne pepper
8 oz block of softened cream cheese 1 1⁄2 cup shredded cheddar cheese
2 eggs plus a dash of milk
1 cup flour
1 1⁄2 Panko bread crumbs
1⁄8 cup of your favorite pork rub
White Alabama Sauce
1 cup mayonnaise
2⁄3 cup apple cider vinegar 1 Tbs black pepper
Juice of 1⁄2 lemon
In a bowl, combine the cheese, the softened cream cheese, the pork, cumin and cayenne pepper. Mix thoroughly. A fork works best.
Cut the peppers lengthwise and scoop out membranes and seeds. I would suggest wearing rubber gloves while doing this and then remove the gloves when you are done. Stuff each pepper with a scoop of the cheese mixture. Place the eggs and milk in one shallow bowl and mix thoroughly, place the flour in a second shallow bowl and the panko crumbs and your favorite pork rub in a third shallow bowl. Preheat the oven to 350 degrees. Roll the cheese stuffed peppers in the flour first, then roll around in the eggs and milk, then coat in the panko crumbs. Place on a cookie cooling sheet which is perched on a cookie sheet. This keeps the peppers elevated. Bake for thirty minutes or so or until the peppers are softened a bit. If the panko isn’t brown enough, set the oven to broil for a few minutes to finish the browning process.
Drizzle with Alabama white sauce and serve with your favorite cold beverage. Delicious, spicy, crunchy, cheesy and smoky all at the same time. Enjoy!