Buffalo Chicken Jalapeno Poppers
"This recipe was featured on the Rachel Ray show in October, 2009 as a quick and healthier version of the traditional popper. It's a very spicy, yet savory version of the appetizer. The original recipe calls for 18-20 jalapeno peppers, but I just used 10 and cut them in half to use both halves to fill. It also called for rotisserie chicken, but I substituted with chicken breast to cut down on cost and time."
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
20 poppers
- Serves:
- 4
ingredients
- 10 jalapeno peppers
- 1⁄3 cup hot sauce
- 2 tablespoons butter
- 2 cups boneless skinless chicken breasts, shredded
- 1 celery rib, finely chopped
- 1⁄2 cup monterey jack cheese
- 1⁄2 cup blue cheese
directions
- Preheat oven to 425ºF.
- Working lengthwise, slice each jalapeno in half. Scrape the seeds and ribs out of each jalapeño.
- Place a small saucepot over low heat. Add hot sauce and whisk in the butter until melted. In a medium size bowl, combine the pulled chicken, celery, Monterey Jack cheese and half of the blue cheese.
- Scoop some of the chicken mixture into each half of the peppers, filling them all up. Lightly mound the chicken into each pepper. Place the peppers in a baking dish and top with the remaining blue cheese.
- Bake the peppers until tender and heated through, about 15 minutes. Serve warm.
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Reviews
-
There needs to be a "heat" rating on this recipe, warning people of the height of spice temperature when consuming these. I used fresh peppers and OMG, the ones you buy frozen in the grocery were tame compared to this recipe. Also, the original recipe on RR webstie was not very well written, but the one on this site is accurate. I had extra filling, so i used it up by stuffing a plum tomatoe that i cut in half and scooped out, baked it the same as the peppers and it came out very yummy.
