Buffalo Chicken Jalapeño Poppers

Buffalo Chicken Jalapeño Poppers
Staff Writer
Buffalo Chicken Jalapeño Poppers
Ishita Singh
Buffalo Chicken Jalapeño Poppers

Buffalo Chicken Jalapeño Poppers are a fiery twist on that Super Bowl must-have, Buffalo wings. For the chicken, either poach two chicken breasts or use half of a store-bought rotisserie chicken. Also, if you’re staunchly in the “wings and ranch” group, omit the blue cheese and use 4 ounces of cream cheese mixed with 2 tablespoons of ranch seasoning instead.

Click here for more Healthy Super Bowl Recipes.

10
Servings
155
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 pound jalapeño peppers (16-20)
  • 2 cups cooked chicken breast
  • 1 cup Greek yogurt
  • 3/4 cup buffalo sauce
  • 3/4 cup crumbled blue cheese
  • blue cheese dressing (optional)

Directions

Preheat the oven to 375°F and line a baking sheet with tin foil.

Remove the tops of the jalapeño peppers, then halve lengthwise. Using a spoon, scoop out the seeds and ribs of each pepper (take care to avoid touching your hands and face while doing this).

 In a large bowl, mix together the chicken, yogurt, buffalo sauce and blue cheese. Pack the mixture into each of the peppers, then place them on the baking sheet. Bake for 30-35 minutes, rotating the baking sheet 180° halfway. When the poppers are done, the jalapeños will be slightly charred and filling will start to brown. Serve hot, with blue cheese dressing (if desired).

Nutritional Facts

Total Fat
3g
4%
Sugar
3g
3%
Saturated Fat
1g
4%
Cholesterol
52mg
17%
Carbohydrate, by difference
16g
12%
Protein
18g
39%
Vitamin A, RAE
13µg
2%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
53mg
5%
Choline, total
51mg
12%
Fiber, total dietary
1g
4%
Folate, total
32µg
8%
Iron, Fe
1mg
6%
Magnesium, Mg
31mg
10%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
173mg
25%
Selenium, Se
19µg
35%
Sodium, Na
292mg
19%
Water
98g
4%
Zinc, Zn
1mg
13%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.