Buffalo chicken stuffed jalapeno peppers baked to creamy, cheesy perfection with a bit of a kick!
Ingredients
15large jalapenoshalved and seeded
8ouncescream cheesesoftened
2cupsshredded chicken
1 ½cupsmozzarella or cheddar cheeseshredded
1green onionsliced
½cuphot sauce
¼cupranch or blue cheese dressing
1teaspoongarlic powder
Instructions
Preheat your oven to 375 F.
In a large bowl, mix well to combine all of the ingredients except the jalapenos.
Spoon the buffalo chicken mixture into each halved jalapeno.
Bake for 18-20 minutes or until the filling has started to bubble and the jalapenos have softened. Serve warm.
Notes
I like to use a mix of cheddar and mozzarella in this recipe– but either cheese on its own works well too.Store any leftover poppers in an airtight container in the fridge for up to two days.For a thick cheese crust, sprinkle over an additional ¼ cup of shredded cheese over the stuffed peppers before baking.Franks Red Hot is my preferred hot sauce, but you can use any brand you like. You can also add the hot sauce to taste if you’d like a milder/spicier popper.