Categories: Pizza/flatbread
Ingredients
- 2 oz. frozen popcorn chicken
- 8 1/2 oz. package cornbread mix
- 4 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
- 1 tsp adobo or Sriracha
Directions
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Preheat oven to 400. Bake popcorn chicken as directed. Cut chicken into 12 pieces.
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Prepare cornbread mix as directed. 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.
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Bake until golden brown, about 12 minutes. Serve with syrup; whisk Sriracha into the syrup.