Jernard Wells's video: Big Game Day Recipes with Chef Jernard Wells

Score a touchdown at your party with these Big Poppas from the “Chef of Love,” Chef @chefjernard. Made with Borden® Cheese Sharp Cheddar Thick Cut Shreds, these appetizers will be a hit! Barbecue Stuffed Jalapeño Popper AKA Big Poppa 1 cup of your favorite precooked shredded pulled pork or chicken tossed in barbeque sauce 1 8 ounce package Borden® Cheese Sharp Cheddar Thick Cut Shreds 12 ounces jalapeño peppers, seeded and hollowed out 1 cup milk 1 cup all-purpose flour 1 cup dry bread crumbs 2 quarts oil for frying In a medium bowl, mix barbecue sauce, pulled pork or chicken and Borden® Cheese Sharp Cheddar Thick Cut Shreds together Spoon or use fingers to push mixture into the hollowed-out jalapeño pepper Put the milk and flour into two separate small bowls. Dip the stuffed jalapeños first into the milk then into the flower, making sure they are well coated with each Allow the coated jalapeños to dry for about 5 minutes Dip the jalapeños in milk again and roll them through the bread crumbs. Allow them to dry In a medium skillet, heat the oil to 365° F Deep fry the coated jalapeños for 3 to 4 minutes each, until golden brown Remove and let drain on a paper towel or wire rack Serve with Ranch dressing