Buffalo Chicken Poppers

Buffalo Chicken Poppers

Yield: 12 Poppers


6 large jalapeños, seeded and sliced in half lengthwise
4 oz PHILADELPHIA Cream Cheese, softened
3/4 cup minced cooked chicken
1/3 cup shredded sharp cheddar cheese
2 green onions, minced
1 1/2 teaspoons Frank's RedHot Buffalo Sauce
1/4 teaspoon salt
1/3 cup seasoned breadcrumbs


Turn oven on to broil. Cover a large baking sheet with foil and spray with non-stick spray. Place peppers on prepared pan, skin side facing up. Cook for 5 to 7 minutes, until the skin is starting to blister and blacken in places. Remove from oven.
While peppers are broiling, in a medium size bowl, combine cream cheese, chicken, cheddar cheese, green onion, buffalo sauce and salt.
Preheat oven to 375°F.
Let jalapeños cool for a couple of minutes, or until you can touch them without burning yourself. Once peppers are manageable, stuff with chicken mixture and place back on prepared pan. Sprinkle tops with breadcrumbs and lightly press breadcrumbs so they stick.
Bake poppers for 8 to 10 minutes, or until bread crumbs start to slightly brown. Serve immediately.

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