Hot Tamale Poppers
The jalapenos on the bottom pair perfectly with BBQ pork stuffed in a tangy, hot corn muffin mix. The drizzle sizzles, too.
Prep time:
10 min
Cook time:
15 min
Ingredients (Serves 6)
- 1 box (8.5 ounces) corn muffin mix
- 1 tbsp Colman's dry mustard powder
- 1/3 cup milk (or as called for on muffin package instructions)
- 1 large egg slightly beaten
- 1/2 cup shredded Mexican blend cheese
- 1/4 cup honey flavoured barbecue sauce
- 1 chipotle pepper in adobo sauce minced
- 3 tsp Colman's English mustard divided
- 3/4 cup refrigerated smoked pulled pork without sauce
- 22 fresh jalapeno slices about 1/8 inch thick
- 1/4 cup honey
- 1 tsp adobo sauce
Method
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Preheat the oven to 200 degrees C.
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Grease a 24-cup mini muffin tin with cooking spray.
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In a medium bowl whisk together the muffin mix and Colman’s Dry Mustard Powder. Stir in the milk and egg just until combined. Fold in the shredded cheese.
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In a small bowl stir together the barbecue sauce, chipotle, and 1 teaspoon Colman’s English Mustard until combined.
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Stir in the pork until fully coated. Place 1 jalapeno slice into the bottom of 22 mini muffin cups.
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Top with 1 tablespoon of the corn muffin mixture. Make small wells into the centre of each muffin and fill with heaping teaspoonful of the pork mixture.
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Bake on the centre rack for 9-11 minutes or until edges are golden and a toothpick inserted into the muffins comes out clean. Let cool for 5 minutes, then gently run a knife around edges.
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Remove muffins to a serving dish. In a small bowl whisk, together the honey, remaining 2 teaspoons
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Colman’s Prepared Mustard, and adobo sauce. Drizzle over muffins.
