Categories: Pizza/flatbread

Ingredients

• 2 oz. frozen popcorn chicken
• 8 1/2 oz. package cornbread mix
• 4 jalapeno peppers or pickled jalapeno peppers, cut into 6 slices each
• 1/4 cup refrigerated fully cooked barbecued pulled pork
• 1/2 cup maple syrup
• 1 tsp adobo or Sriracha

Directions

1. Preheat oven to 400. Bake popcorn chicken as directed. Cut chicken into 12 pieces.

2. Prepare cornbread mix as directed. Place a jalapeno slice in each of 24 foil-lined mini muffin cups. Fill each cup with 1 tbsp batter. Gently press a piece of popcorn chicken into the centers of half the cups. Spoon 1 tsp pulled pork into the centers of remaining cups.

3. Bake until golden brown, about 12 minutes. Serve with syrup; whisk Sriracha into the syrup.

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