Last weekend we went to a friends for some football and food, Yum!
It was a good time. And best of all I have a new recipe from it. :)
I made the recipe this week and oh so good. They are not very spicey as long as you get the seeds out of the peppers. I would like to see them have a little more kick to them but Crickett likes them mild.
Buffalo Chicken Jalapeno poppers
20-25 jalapeno peppers
1/3 cup hot sauce, Frank's Red Hot brand
2 T butter
2 cups chicken (rotisserie) skin and bones removed and shredded
1 rib celery, finely chopped
1/3 cup shredded Monterey Jack Cheese
1/2 cup blue cheese crumbles, divided
Pre-heat oven to 425 degrees
Working lengthwise, slice of the top quarter of each jalapeno. Using a small spoon or paring knife, scrape the seeds and ribs out of each jalapeno.
Place a small pot over low heat. Add the hot sauce and whisk in the butter until melted. In a medium size bowl, combine the pulled chicken, celery, Monterey Jack chees and half the blue cheese.
Scoop some of the chicken mixture into each of the peppers, filling them all up. Place the peppers in a baking dish and top with the remaining blue cheese.
Bake the peppers until tender and heated through, about 15 minutes. Serve warm.
Try this recipe and you won't regret it
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