BUFFALO CHICKEN JALAPEñO POPPERS

Buffalo Chicken Jalapeño Poppers image

Yield serves 4 to 6

Number Of Ingredients 9

Ingredients

20 jalapeño peppers
1/3 cup hot sauce
2 tablespoons butter
2 cups shredded store-bought rotisserie chicken (skin and bones removed)
1 celery stalk, finely chopped
1/2 cup shredded Monterey Jack cheese
1/2 cup blue cheese crumbles
Carrot sticks, for garnish
Celery sticks, for garnish

Steps:

Preheat the oven to 425°F.
Working lengthwise, slice off the top quarter of each jalapeño. Using a small spoon or paring knife, scrape the seeds and ribs out of each jalapeño.
Place a small sauce pot over low heat. Add the hot sauce and whisk in the butter until melted. Pour the sauce into a medium-size bowl and mix in the chicken, chopped celery, Monterey Jack, and half of the blue cheese.
Lightly mound some of the chicken mixture into each jalapeño. 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 with carrot and celery sticks.

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