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.
Provided by CrunkFrack
Categories Chicken Breast
Time 35m
Yield 20 poppers, 4 serving(s)
Number Of Ingredients 7
Steps:
- 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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