Hot Tamale Poppers

Hot Tamale Poppers

Hot Tamale Poppers

They may be cute in size, but these will take your taste buds to a whole new level.

The jalapenos on the bottom pair perfectly with BBQ pork stuffed in a tangy, hot corn muffin mix. The drizzle sizzles, too.

Heat Level
A Little Bit Wild
Servings
4-6
Prep Time
10 min
Cook Time
10 - 15 min
Hot Tamale Poppers Plate
Ingredients
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 flavored barbecue sauce
1 chipotle pepper in adobo sauce, minced
3 tsp. Colman's Prepared 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
Directions
Preheat the oven to 400 degrees F.
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 Prepared 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 center of each muffin and fill with heaping teaspoonful of the pork mixture.
Bake on the center 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.

Ready for more HoT stuff?

Feelin down? Mix 1 tsp. Dry mustard,1 tsp. lemon, 1 tsp. salt, 1 tbsp. honey in a cup of hot water. Let it sit for 10 mins.