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Nutrition Facts
Serving Size 1 (101g) Recipe makes 4 servings The following items or measurements are not included below: boneless skinless chicken breasts
Calories 177
Calories from Fat 136		(77%)
Amount Per Serving		%DV
	Total Fat 15.2g	23%
	Saturated Fat 9.5g	47%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 40mg		13%
Sodium 856mg		35%
Potassium 184mg		5%
Total Carbohydrate 3.2g		1%
	Dietary Fiber 1.2g	4%
	Sugars 1.8g
Protein 7.8g		15%
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Buffalo Chicken Jalapeno Poppers

Recipe #398720 | 35 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: CrunkFrack
Nov 10, 2009

This recipe was featured on the Rachel Ray show in October, 2009 as a quick and healthier version of the traditional popper. It's a very spicy, yet savory version of the appetizer. The original recipe calls for 18-20 jalapeno peppers, but I just used 10 and cut them in half to use both halves to fill. It also called for rotisserie chicken, but I substituted with chicken breast to cut down on cost and time.

SERVES 4 , 20 poppers (change servings and units)

Ingredients

10 jalapeno peppers
1/3 cup hot sauce
2 tablespoons butter
2 cups boneless skinless chicken breasts, shredded
1 celery rib, finely chopped
1/2 cup monterey jack cheese
1/2 cup blue cheese

Directions

1
Preheat oven to 425ºF.
2
Working lengthwise, slice each jalapeno in half. Scrape the seeds and ribs out of each jalapeño.
3
Place a small saucepot over low heat. Add hot sauce and whisk in the butter until melted. In a medium size bowl, combine the pulled chicken, celery, Monterey Jack cheese and half of the blue cheese.
4
Scoop some of the chicken mixture into each half of the peppers, filling them all up. Lightly mound the chicken into each pepper. Place the peppers in a baking dish and top with the remaining blue cheese.
5
Bake the peppers until tender and heated through, about 15 minutes. Serve warm.