Buffalo Chicken Jalapeno Poppers Recipes

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BUFFALO WING POPPERS



Buffalo Wing Poppers image

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

20 jalapeno peppers
1 package (8 ounces) cream cheese, softened
1-1/2 cups shredded part-skim mozzarella cheese
1 cup diced cooked chicken
1/2 cup blue cheese salad dressing
1/2 cup Buffalo wing sauce

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.

BUFFALO CHICKEN JALAPEñO POPPERS RECIPE BY TASTY



Buffalo Chicken Jalapeño Poppers Recipe by Tasty image

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

8 oz cream cheese, softened
⅓ cup heavy cream
2 ¾ cups shredded chicken
⅔ cup shredded monterey jack cheese
⅔ cup shredded cheddar cheese
3 teaspoons McCormick® Onion Powder
¼ teaspoon freshly ground black pepper
¾ cup Frank's® RedHot® Original Cayenne Pepper Sauce, plus more for serving
10 jalapeñoes
5 bacons, cooked until slightly crispy and finely chopped
½ cup panko breadcrumbs, plus 2 tablespoons
2 tablespoons olive oil
⅓ cup blue cheese, crumbled
blue cheese, or creamy ranch dip, for serving

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 JALAPEñO POPPERS



Buffalo Chicken Jalapeño Poppers image

Yield serves 4 to 6

Number Of Ingredients 9

20 jalapeño peppers
1/3 cup hot sauce
2 tablespoons butter
2 cups shredded store-bought rotisserie chicken (skin and bones removed)
1 celery stalk, finely chopped
1/2 cup shredded Monterey Jack cheese
1/2 cup blue cheese crumbles
Carrot sticks, for garnish
Celery sticks, for garnish

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.

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