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Buffalo Chicken Jalapeño Poppers

Ingredients

for 10 servings

  • 8 oz cream cheese (225 g), softened
  • ⅓ cup heavy cream (80 mL)
  • 2 ¾ cups shredded chicken (345 g)
  • ⅔ cup shredded monterey jack cheese (65 g)
  • ⅔ cup shredded cheddar cheese (65 g)
  • 3 teaspoons McCormick® Onion Powder
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup Frank's® RedHot® Original Cayenne Pepper Sauce (180 g), plus more for serving
  • 10 jalapeñoes
  • 5 bacons, cooked until slightly crispy and finely chopped
  • ½ cup panko breadcrumbs (55 g), plus 2 tablespoons
  • 2 tablespoons olive oil
  • ⅓ cup blue cheese (80 g), crumbled
  • blue cheese, or creamy ranch dip, for serving

Nutrition Info

  • Calories 362
  • Fat 28g
  • Carbs 7g
  • Fiber 0g
  • Sugar 2g
  • Protein 20g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl using a rubber spatula, stir the cream cheese until smooth, then fold in the heavy cream, shredded chicken, Monterey Jack cheese, cheddar cheese, onion powder, black pepper, and Frank's® RedHot® Original Cayenne Pepper Sauce until fully incorporated.
  3. Cut the jalapeños in half lengthwise and remove the seeds. Arrange the jalapeño halves, cut-side up, on the prepared baking sheet and divide the chicken mixture evenly among the halves. Sprinkle the bacon on top.
  4. In a small bowl, stir together the panko bread crumbs and olive oil until the panko is evenly coated. Sprinkle over the jalapeños.
  5. Bake the jalapeño poppers for 20–25 minutes, until the tops are golden brown and crispy.
  6. Remove from the oven and sprinkle the crumbled blue cheese on top. Drizzle with more Frank's® RedHot® Original Cayenne Pepper Sauce. Serve immediately with blue cheese or creamy ranch dip.
  7. Enjoy!

Ingredients

for 10 servings

  • 8 oz cream cheese (225 g), softened
  • ⅓ cup heavy cream (80 mL)
  • 2 ¾ cups shredded chicken (345 g)
  • ⅔ cup shredded monterey jack cheese (65 g)
  • ⅔ cup shredded cheddar cheese (65 g)
  • 3 teaspoons McCormick® Onion Powder
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup Frank's® RedHot® Original Cayenne Pepper Sauce (180 g), plus more for serving
  • 10 jalapeñoes
  • 5 bacons, cooked until slightly crispy and finely chopped
  • ½ cup panko breadcrumbs (55 g), plus 2 tablespoons
  • 2 tablespoons olive oil
  • ⅓ cup blue cheese (80 g), crumbled
  • blue cheese, or creamy ranch dip, for serving

Nutrition Info

  • Calories 362
  • Fat 28g
  • Carbs 7g
  • Fiber 0g
  • Sugar 2g
  • Protein 20g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl using a rubber spatula, stir the cream cheese until smooth, then fold in the heavy cream, shredded chicken, Monterey Jack cheese, cheddar cheese, onion powder, black pepper, and Frank's® RedHot® Original Cayenne Pepper Sauce until fully incorporated.
  3. Cut the jalapeños in half lengthwise and remove the seeds. Arrange the jalapeño halves, cut-side up, on the prepared baking sheet and divide the chicken mixture evenly among the halves. Sprinkle the bacon on top.
  4. In a small bowl, stir together the panko bread crumbs and olive oil until the panko is evenly coated. Sprinkle over the jalapeños.
  5. Bake the jalapeño poppers for 20–25 minutes, until the tops are golden brown and crispy.
  6. Remove from the oven and sprinkle the crumbled blue cheese on top. Drizzle with more Frank's® RedHot® Original Cayenne Pepper Sauce. Serve immediately with blue cheese or creamy ranch dip.
  7. Enjoy!
Buffalo Chicken Jalapeño Poppers

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