Jalapeno Popper Stuffed Buffalo Chicken Meatballs Recipe 475 Food

JALAPENO POPPER STUFFED MEATBALLS

Steps:

• Preheat oven to 400 degrees.
• In a medium-size mixing bowl add the ground beef, bread crumbs, milk, Worcestershire sauce, and salt and mix until combined.
• Shape into 20 meatballs and place on a baking sheet.
• Cut the cheddar cheese and cream cheese into 1/4 inch cubes.
• Working one at a time, take a meatball and flatten it in the palm of your hand. Place a piece of cream cheese and cheddar cheese along with a slice of jalapeno and wrap it back into a meatball shape.
• Place the meatball into you baking pan and cook for 22-25 minutes.

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!