Jalapeno Popper Stuffed Buffalo Chicken Meatballs Recipe 475

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!

JALAPENO POPPER STUFFED BUFFALO CHICKEN MEATBALLS RECIPE - (4.7/5)

Steps:

• Mix the ground chicken, egg, onion, celery, carrot, garlic, breadcrumbs, salt and pepper. Mix the cream cheese, cheddar cheese, jalapenos and bacon. Roll the chicken mixture into balls, one tablespoon at a time, flatten them, placing one teaspoon of the cheese mixture into the centres of the chicken patties, wrapping the them around the filling and placing them on a baking sheet. Bake in a preheated 400F/200C oven until cooked and lightly golden brown, about 20 minutes. Toss the meatballs in the buffalo hot sauce and enjoy! Option: Serve topped with or dipped into ranch or blue cheese dressing. Option: Add 1-2 tablespoons crumbled blue cheese to the filling mixture. Option: Coat in panko breadcrumbs and fry in oil until golden brown and crispy for the ultimate experience! Option: Transfer to a slow cooker on the keep warm setting to keep them warm until the game.

STUFFED BUFFALO CHICKEN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• Combine chicken, bread crumbs, egg, Buffalo sauce, garlic powder, onion powder, salt, and black pepper in a medium bowl.
• Spray hands with cooking spray to prevent sticking. Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of feta cheese and place onto the prepared baking sheet. Repeat with remaining chicken mixture and feta cubes.
• Bake in the preheated oven until cooked through, 18 to 20 minutes, turning over halfway through.
• Transfer cooked meatballs to a serving platter. Drizzle meatballs with Buffalo sauce and ranch dressing; sprinkle carrot, celery, and reserved feta cheese on top.

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.