BAKED BUFFALO CHICKEN JALAPEñO POPPERS
The bite-sized Baked Buffalo Chicken Jalapeño Poppers might be cute, but watch out - they pack a little punch! I love jalapeno poppers AND buffalo chicken so I decided to combine them both and really spice things up!
Provided by Gina
Categories Appetizer
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Spray a baking pan lined with parchment or foil with cooking spray.
- Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
- Combine cream cheese, cheddar and scallions in a medium bowl.
- Mix in shredded chicken and hot sauce.
- Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.
- Fill peppers with chicken cheese filling with a small spoon or spatula.
- Dip peppers in egg, then in panko mixture to coat and place on prepared baking sheet.
- Spray the peppers with more oil and bake until golden, about 25 to 30 minutes.
- Remove from oven and serve immediately. Serve hot, make 20.
Nutrition Facts : ServingSize 2 pieces, Calories 92 kcal, Carbohydrate 5 g, Protein 7 g, Fat 5 g, Cholesterol 14 mg, Sodium 346 mg, Fiber 1 g, Sugar 1 g
BUFFALO CHICKEN POPPERS.
Steps:
- Preheat oven to 375 degrees F. Lightly grease a baking sheet, set aside.
- In a medium bowl, stir together the cream cheese, shredded cheddar cheese, buffalo sauce and pepper. Stir in the chicken.
- In a separate bowl, toss together the potato chip crumbs, corn flake crumbs and half of the bacon.
- Spoon the filling into each jalapeño cavity. Then top each jalapeño with a spoonful of the potato chips and bacon topping. Place on prepared baking sheet, filling side up. Bake until the filling is melty and the potato chips are golden, about 15-20 minutes.
- Remove from oven, and sprinkle with bacon, blue cheese, green onions and drizzle with more buffalo sauce if desired. Serve immediately.
Nutrition Facts : Calories 132 kcal, Carbohydrate 4 g, Protein 5 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 247 mg, Sugar 1 g, ServingSize 1 serving
BUFFALO CHICKEN JALAPEñO POPPERS
Yield serves 4 to 6
Number Of Ingredients 9
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.
BUFFALO CHICKEN JALAPEñO POPPERS RECIPE BY TASTY
Here's what you need: cream cheese, heavy cream, shredded chicken, shredded monterey jack cheese, shredded cheddar cheese, McCormick® Onion Powder, freshly ground black pepper, Frank's® RedHot® Original Cayenne Pepper Sauce, jalapeñoes, bacons, panko breadcrumbs, olive oil, blue cheese, blue cheese
Provided by Frank's RedHot
Categories Appetizers
Time 30m
Yield 10 servings
Number Of Ingredients 14
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!
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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