Buffalo Chicken Jalapeno Poppers

If you have around 20 minutes to spend in the kitchen, Buffalo Chicken Jalapeno Poppers might be an outstanding gluten free and dairy free recipe to try. This recipe serves 6. One portion of this dish contains around 19g of protein, 13g of fat, and a total of 221 calories. For $1.56 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of bacon, jalapeno peppers, chicken breast, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is liked by 675 foodies and cooks. Plenty of people really liked this main course. It is brought to you by Copy Kat. Overall, this recipe earns a solid spoonacular score of 57%. If you like this recipe, you might also like recipes such as Buffalo Chicken Jalapeño Poppers, Buffalo Chicken Jalapeno Poppers, and Buffalo Chicken Jalapeno Poppers.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a bowl combine the first six ingredients and mix well.  Remove the tops of the jalapenos and remove the seeds using a corer.  Place jalapenos in the rack. Add half the chicken mixture into a zip top plastic bag and cut a small hole in the corner. Using zip top bag as a pastry bag squeeze chicken mixture into each jalapeno. Wrap each jalapeno with 1/2 strip of bacon and secure with a toothpick. Place the rack of peppers on the grill and cook at 350 degrees for 20 to 25 minutes.Check the internal temperature of the chicken with an instant read thermometer, it should read 165 degrees. Remove from grill and allow to cool.Serve with blue cheese or ranch dressing for dipping.If you do not have a jalapeno grilling tool, you can simply slide the jalapeno by slicing it on one side.  If you do not like your peppers too hot, you can remove the seeds.  Removing the seeds from the peppers will help remove some of the heat.  Spoon in about 1 to 2 teaspoons of the chicken mixture in the pepper.  Wrap it closed by wrapping the bacon around the pepper.  Pierce the bacon wrapped jalapeno pepper onto the metal skewer, each skewer can hold several peppers.  Lay the skewers over a 9 x 13 inch baking dish.  This will have the peppers upright, and all of the bacon grease will drip away from the pepper.

 

Step by step:

1. In a bowl combine the first six ingredients and mix well. 

2. Remove the tops of the jalapenos and remove the seeds using a corer. 

3. Place jalapenos in the rack.

4. Add half the chicken mixture into a zip top plastic bag and cut a small hole in the corner. Using zip top bag as a pastry bag squeeze chicken mixture into each jalapeno. Wrap each jalapeno with 1/2 strip of bacon and secure with a toothpick.

5. Place the rack of peppers on the grill and cook at 350 degrees for 20 to 25 minutes.Check the internal temperature of the chicken with an instant read thermometer, it should read 165 degrees.

6. Remove from grill and allow to cool.

7. Serve with blue cheese or ranch dressing for dipping.If you do not have a jalapeno grilling tool, you can simply slide the jalapeno by slicing it on one side.  If you do not like your peppers too hot, you can remove the seeds.  Removing the seeds from the peppers will help remove some of the heat.  Spoon in about 1 to 2 teaspoons of the chicken mixture in the pepper.  Wrap it closed by wrapping the bacon around the pepper.  Pierce the bacon wrapped jalapeno pepper onto the metal skewer, each skewer can hold several peppers.  Lay the skewers over a 9 x 13 inch baking dish.  This will have the peppers upright, and all of the bacon grease will drip away from the pepper.

Nutrition Information: