Buffalo Chicken Jalapeno Poppers Skinnytastecom Food

CHEESY JALAPEñO POPPER BAKED STUFFED CHICKEN

Steps:

• Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°F.
• Lightly spray a baking dish with non-stick spray.
• Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.
• Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet.
• Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.
• Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.
• Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken.
• When finished, lightly spray the top of the chicken with oil spray.
• Bake 22-25 minutes, serve immediately.

BAKED BUFFALO CHICKEN JALAPEñO POPPERS

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.

BUFFALO CHICKEN JALAPEñO POPPERS RECIPE BY TASTY

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

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.

BUFFALO CHICKEN JALAPEñO POPPERS

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.