Two traditional bar appetizers just got a major makeover with this recipe. How about instead of choosing between jalapeno poppers or buffalo chicken wings, you just get both in one dish? Talk about a match made in heaven. Add some creamy ranch or blue cheese dressing on the side, and you are good to go!
30large jalapeño peppershalved lengthwise and seeded
1 ½tsponion powder
1 ½tspfine sea salt
12ozcream cheese1 ½ cup, softened
1 ½cupcrumbled blue cheesedivided
¾cupshredded mozzarella cheese
¾cupbuffalo wing sauce
12strips baconcooked crisp and crumbled
6green onionssliced, for garnish
Ranch dressingfor serving
Preheat the oven to 350°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper. Spread the jalapeño halves across the baking sheet.
Heat a large skillet over medium heat. To the skillet, add the chicken, garlic, onion powder, and sea salt. Sauté until the chicken is no longer pink and is cooked all the way through.
Transfer the cooked chicken to a large mixing bowl and add the cream cheese, ¼ cup of the blue cheese crumbles, mozzarella cheese, and Buffalo wing sauce. Mix until all of the ingredients are well combined.
Fill each jalapeno with a mound of the chicken mixture. Top with the remaining ¼ cup of blue cheese crumbles and bacon.
Bake for 30 minutes, until the top is golden brown.
Top with green onions before serving.
Fat 19 g
Carbohydrates 4.6 g
Fiber 1 g
Protein 16 g