Hot Tamale Poppers

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


  • Preheat the oven to 200 degrees C.

  • Grease a 24-cup mini muffin tin with cooking spray.

  • 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.

  • In a small bowl stir together the barbecue sauce, chipotle, and 1 teaspoon Colman’s English Mustard until combined.

  • Stir in the pork until fully coated. Place 1 jalapeno slice into the bottom of 22 mini muffin cups.

  • 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.

  • 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.

  • Remove muffins to a serving dish. In a small bowl whisk, together the honey, remaining 2 teaspoons

  • Colman’s Prepared Mustard, and adobo sauce. Drizzle over muffins.



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