Pork-Bellied Poppers

1. 1

   Slice each jalapeno open lengthwise, then make a small crosswise cut at the stem end to form a T. Gently open the jalapenos and scrape out the seeds and membranes with a knife.

2. 2

   Put the jalapenos, milk and 2 cups water in a large bowl and soak 15 minutes, stirring once or twice.

3. 3

   Meanwhile, mix the cheddar, cream cheese, pulled pork and chili powder in a bowl with your hands until combined.

4. 4

   Drain the jalapenos and pat them dry.

5. 5

   Stuff 1 to 2 tablespoons cheese filling into each pepper.

6. 6

   Put the flour in a shallow dish.

7. 7

   Whisk the eggs and 1/2 teaspoon salt in another dish.

8. 8

   Put the breadcrumbs in a third dish.

9. 9

   One at a time, hold the peppers by the stems and dredge in flour, then dip in the beaten eggs, letting the excess drip off, and roll in the breadcrumbs; dip in the eggs again and reroll in breadcrumbs.

10. 10

    Transfer to a plate and refrigerate until the coating sets, about 20 minutes.

11. 11

    Heat about 1 inch of vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 300 degrees F. Fry the jalapenos in batches, turning, until golden brown, 4 to 5 minutes per batch.

12. 12

    Drain on paper towels.

13. 13

    Sprinkle with salt and serve with barbecue sauce.

14. 14

    Photograph by Charles Masters

* Per serving · 4 servings · Values may vary.