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.
- 1 Pound jalapeño peppers (16-20)
- 2 Cups cooked chicken breast
- 1 Cup Greek yogurt
- 3/4 Cups buffalo sauce
- 3/4 Cups crumbled blue cheese
- blue cheese dressing (optional)
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).