BUFFALO CHICKEN JALAPENO POPPERS
Buffalo Chicken Jalapeno Poppers are filled with a creamy mixture of cream cheese, cheddar cheese, bacon, chicken, blue cheese dressing, and Buffalo wing sauce. So spicy!
Provided by Christin Mahrlig
Categories Appetizer
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees.
- In a large bowl, beat cream cheese until smooth with an electric mixer.
- Add Buffalo wing sauce, blue cheese dressing, and garlic powder and beat until smooth.
- Mix in chicken, cheddar cheese, green onions, and garlic powder. Set aside.
- Cut each jalapeno in half and scoop out the seeds and membranes.
- Stuff each pepper half and place on a baking sheet.
- Bake for 30 minutes. Serve with extra blue cheese dressing.
Nutrition Facts : Calories 114 kcal, ServingSize 1 serving
BUFFALO WING POPPERS
These buffalo chicken poppers combine the flavor of hot wings and jalapeño appetizers to make a snack greater than the sum of their parts. -Barbara Nowakowski, Mesa, Arizona
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 40 appetizers.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 57 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 159mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
BIG BLUE BUFFALO JALA' POPPERS
Steps:
- Preheat the oven to 350 degrees F. Spray a large baking sheet with nonstick spray and set it aside.
- In a small bowl, combine cheese wedges with 1 tablespoon of hot sauce and mix well. Add blue cheese, stir, and set aside.
- Halve the peppers lengthwise, and remove the seeds, stems, etc. Wash the halves and dry them very well. Evenly spoon and spread the cheese mixture into the pepper halves and set aside.
- Put the cereal and spices in a blender or food processor. Grind to a breadcrumb-like consistency. Transfer the crumbs to a plate and set aside.
- Pour egg substitute into a shallow bowl. Add remaining 1 tablespoon of hot sauce and mix well. One at a time, gently cover the pepper halves with egg mixture, shake to remove excess, and then coat entirely with crumb mixture. Repeat with the remaining pepper halves, evenly placing them on the baking sheet.
- Bake in the oven until the coating is crispy and the pepper halves have softened, 25 to 30 minutes. Enjoy!
Nutrition Facts : Calories 106, Fat 3.5 grams, Sodium 639 milligrams, Carbohydrate 14 grams, Fiber 4.5 grams, Protein 6.5 grams, Sugar 4.5 grams
JALAPEñO POPPER-STUFFED MUSHROOMS
Here are the comforting flavors of jalapeño poppers transformed into a sophisticated, crowd-pleasing stuffed mushroom. Better yet? This surprising mash-up includes another perennial favorite, bacon(!), and it's easy enough to become a go-to holiday appetizer.
Provided by Valerie Bertinelli
Categories appetizer
Time 1h20m
Yield 12 stuffed mushrooms
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Place the bacon in the freezer for 5 to 10 minutes; this will help prevent sticking.
- Finely dice the bacon. Heat a large skillet or saute pan over medium-high heat. Add the bacon and cook, stirring frequently and adjusting the heat, as needed, until the fat begins to render, about 3 minutes. Meanwhile, finely chop the mushroom stems and set them aside. Place the mushroom caps on the prepared baking sheet and set aside.
- Once the bacon fat has started to render, add the chopped mushroom stems, onions and jalapeños. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the onions are translucent and the peppers are soft, about 5 minutes.
- Stir in the garlic and cook just until fragrant, about 30 seconds. Season with salt and pepper. Transfer the mixture to a large bowl to cool to room temperature.
- Once the mixture has cooled, stir in the cream cheese and Parmesan with a rubber spatula or fork until evenly combined.
- Divide the bacon-jalapeño mixture between the mushroom caps with a spoon or small scoop. Sprinkle the tops of the mushrooms with the panko. Bake until the mushrooms are soft and liquid starts to form on the baking sheet, about 20 minutes.
- Transfer the stuffed mushrooms to a serving platter and garnish with the parsley.
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.
BUFFALO WING POPPERS
A great combination of jalapeno poppers and buffalo wings! I love experimenting, and this one was a keeper!
Provided by Wildflour
Categories < 30 Mins
Time 30m
Yield 20 poppers, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- *Before starting, if your hands are sensitive to the heat of the peppers, please wear gloves. And always remember not to touch your eyes, face, nose, etc. as the juice can be very hot.
- Carefully cut jalapenos in half lengthwise leaving the stems on.
- With your finger or small spoon, scrape out seeds and membrane.
- In smal bowl, combine remaining ingredients except crumbled blue cheese.
- Spoon (or pipe) chicken mixture into pepper halves.
- Place on a greased cookie sheet and bake in 325 oven for 20 minutes for hot flavor, 30 minutes for medium, and 40 minutes for mild.
- During last 5 minutes of baking time, sprinkle each with blue cheese, or sprinkle over each when serving.
Nutrition Facts : Calories 325.9, Fat 27.7, SaturatedFat 13.4, Cholesterol 68.9, Sodium 627.9, Carbohydrate 6, Fiber 1, Sugar 1.9, Protein 14.3
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- Start by preheating your oven to 375 degrees. Then spray baking sheet with cooking spray and set aside.
- In a bowl you will add your softened cream cheese, shredded chicken, green onions, Buffalo sauce, shredded cheese, ranch or blue cheese dressing, and garlic powder. Mix until nice and creamy. Set to the side.
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