My sister grows some awesome jalapenos each year and I snagged some really gigantic ones to stuff. I also wanted to use some more of the bottle of buffalo sauce we picked up on a recent vacation. These are a nice variation to the sausage version of stuffed peppers. I doubled this recipe because, like I said, the peppers were HUGE. We had them as a meal.
Buffalo Chicken Jalapeno Poppers
10 jalapenos (this is if they are just the normal size you normally get at the store), cut in half lenghwise with seed and most of the ribs removed
4 oz. cream cheese, softened
3 green onions, chopped, green parts only
2 oz. shredded sharp cheddar
4 oz. shredded chicken
1/4 c. buffalo sauce (or other hot sauce)
some panko crumbs to sprinkle on top, optional
Combine the cream cheese, cheddar and green onions in a bowl. Add the chicken and the buffalo sauce.
Fill each pepper half with a spoonful of the mix and place on a baking sheet with lined with parchment paper sprayed with some oil.
Sprinkle some panko on top of each.
Spray the peppers with a bit more oil.
Bake at 350 for about 25-30 minutes.
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oz = ounce
c = cup
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