Buffalo Chicken Jalapeno Poppers Recipes

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a large bowl using a rubber spatula, stir the cream cheese until smooth, then fold in the heavy cream, shredded chicken, Monterey Jack cheese, cheddar cheese, onion powder, black pepper, and Frank's® RedHot® Original Cayenne Pepper Sauce until fully incorporated.
• Cut the jalapeños in half lengthwise and remove the seeds. Arrange the jalapeño halves, cut-side up, on the prepared baking sheet and divide the chicken mixture evenly among the halves. Sprinkle the bacon on top.
• In a small bowl, stir together the panko bread crumbs and olive oil until the panko is evenly coated. Sprinkle over the jalapeños.
• Bake the jalapeño poppers for 20-25 minutes, until the tops are golden brown and crispy.
• Remove from the oven and sprinkle the crumbled blue cheese on top. Drizzle with more Frank's® RedHot® Original Cayenne Pepper Sauce. Serve immediately with blue cheese or creamy ranch dip.
• Enjoy!

Steps:

• Preheat oven to 325°. Cut peppers in half lengthwise, leaving stems intact; discard seeds. In a small bowl, combine the remaining ingredients. Pipe or stuff into pepper halves. , Place in a greased 15x10x1-in. baking pan. Bake, uncovered, for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild.

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.

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.