I LOVE buffalo sauce flavored foods.
Who's with me?
I can't be the only one that looks at a menu and am drawn to any dish that starts out as "Buffalo chicken ...".
I also like Jalapeño Poppers so this is a Win-Win situation!
Just look at 'em! Don't you want to eat a couple of these right now?!
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| Buffalo Chicken Jalapeño Poppers |
I was hungry for something spicy when I thought of these delicious little apps but then I thought about switching it up a little and replacing the chicken with shrimp. I was excited to get in the kitchen and start experimenting. I couldn't decide if I
wanted to make buffalo chicken or buffalo shrimp jalapeño poppers, so I
made both.
Click here to get the Buffalo Shrimp Jalapeño Poppers recipe.
Buffalo Chicken Jalapeño Poppers
Prep Time: 20 minutes Cook Time: about 25 minutes
10-12 large jalapeño peppers
1½ cups cooked chicken,shredded*
8 ounce cream cheese, softened
¼-½ cups Franks Original Red Hot sauce
¼ cup blue cheese salad dressing
½ cup Cheddar cheese, shredded
½ cup tortilla chips, crushed
¼ cup panko bread crumbs
ALWAYS wear gloves when you are working with the peppers or you will be in pain later. Trust me! Many years ago I didn't have gloves when I worked with jalapeños and paid the price.
Cut the peppers in half, lengthwise, leaving the stems intact. Clean the seeds and membrane out of the peppers. Most of the heat is in the membrane so you want to remove most, if not all, of that.
*Remember to have your chicken cooked before you plan to start making the poppers. Here's a tip for shredding your cooked chicken: put the chicken in your KitchenAid stand mixer with the hook attachment and turn on low to medium. After the chicken is shredded, I remove it from the bowl, measure out the amount needed, put that back in the bowl with the additional ingredients, and mix.
Mix the cooked and shredded chicken, softened cream cheese, Red Hot (amount depends on how hot you like it), and blue cheese dressing until well blended.
Fill the peppers with the mixture using a spoon. Fill to the top of the pepper. If you have extra filling you can go back and add to the already filled peppers. Place on baking sheet.
Place a small amount of shredded Cheddar cheese on each pepper.
Top with crushed tortilla chips and a sprinkle of panko bread crumbs.
Bake in a preheated 350º oven for 20-25 minutes.
Serves 10-12.
Makes 20-24 poppers.
Enjoy!
Until next time!
8 ounce cream cheese, softened
¼-½ cups Franks Original Red Hot sauce
¼ cup blue cheese salad dressing
½ cup Cheddar cheese, shredded
½ cup tortilla chips, crushed
¼ cup panko bread crumbs
ALWAYS wear gloves when you are working with the peppers or you will be in pain later. Trust me! Many years ago I didn't have gloves when I worked with jalapeños and paid the price.
Cut the peppers in half, lengthwise, leaving the stems intact. Clean the seeds and membrane out of the peppers. Most of the heat is in the membrane so you want to remove most, if not all, of that.
*Remember to have your chicken cooked before you plan to start making the poppers. Here's a tip for shredding your cooked chicken: put the chicken in your KitchenAid stand mixer with the hook attachment and turn on low to medium. After the chicken is shredded, I remove it from the bowl, measure out the amount needed, put that back in the bowl with the additional ingredients, and mix.
Mix the cooked and shredded chicken, softened cream cheese, Red Hot (amount depends on how hot you like it), and blue cheese dressing until well blended.
Fill the peppers with the mixture using a spoon. Fill to the top of the pepper. If you have extra filling you can go back and add to the already filled peppers. Place on baking sheet.
Place a small amount of shredded Cheddar cheese on each pepper.
Top with crushed tortilla chips and a sprinkle of panko bread crumbs.
Bake in a preheated 350º oven for 20-25 minutes.
Serves 10-12.
Makes 20-24 poppers.
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| Buffalo Chicken Jalapeño Poppers |
Enjoy!
Until next time!
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