Ingredients
2 ounces frozen popcorn chicken1 package (8-1/2 ounces) cornbread/muffin mix4 seeded jalapeno peppers or pickled jalapeno peppers, cut into 6 slices each1/4 cup refrigerated fully cooked barbecued pulled pork1/2 cup maple syrup or honey1 teaspoon Sriracha chili sauce, optional
Preparation
Preheat oven to 400°. Bake popcorn chicken according to package directions. When cool enough to handle, cut chicken into 12 pieces.
Meanwhile, 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 tablespoon batter. Gently press a piece of popcorn chicken into the centers of half the cups. Spoon 1 teaspoon pulled pork into the centers of remaining cups.
Bake until golden brown, about 12 minutes. Serve with maple syrup; if desired, whisk chili sauce into syrup.
