BUFFALO CHICKEN JALAPEñO POPPERS RECIPE BY TASTY
Here's what you need: cream cheese, heavy cream, shredded chicken, shredded monterey jack cheese, shredded cheddar cheese, McCormick® Onion Powder, freshly ground black pepper, Frank's® RedHot® Original Cayenne Pepper Sauce, jalapeñoes, bacons, panko breadcrumbs, olive oil, blue cheese, blue cheese
Provided by Frank's RedHot
Categories Appetizers
Time 30m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 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.
- 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.
- In a small bowl, stir together the panko bread crumbs and olive oil until the panko is evenly coated. Sprinkle over the jalapeños.
- Bake the jalapeño poppers for 20-25 minutes, until the tops are golden brown and crispy.
- 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.
- Enjoy!
BUFFALO CHICKEN JALAPEñO POPPERS
Yield serves 4 to 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F.
- Working lengthwise, slice off the top quarter of each jalapeño. Using a small spoon or paring knife, scrape the seeds and ribs out of each jalapeño.
- Place a small sauce pot over low heat. Add the hot sauce and whisk in the butter until melted. Pour the sauce into a medium-size bowl and mix in the chicken, chopped celery, Monterey Jack, and half of the blue cheese.
- Lightly mound some of the chicken mixture into each jalapeño. 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 with carrot and celery sticks.
BUFFALO CHICKEN JALAPENO POPPERS
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.
Provided by CrunkFrack
Categories Chicken Breast
Time 35m
Yield 20 poppers, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425ºF.
- Working lengthwise, slice each jalapeno in half. Scrape the seeds and ribs out of each jalapeño.
- 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.
- 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.
- Bake the peppers until tender and heated through, about 15 minutes. Serve warm.
TIKKA CHICKEN JALAPENO POPPERS
This crowd pleaser and appetizer is a fusion meal combining elements of Indian cooking and Tex-Mex. You get the flavor profile of the tikka chicken with that of the jalapeno popper, which in turn forms a unique taste experience. This recipe yields enough for an appetizer for a backyard BBQ/tailgate gathering or as a main course in itself. In this recipe it calls for the poppers to be baked, but it is perfectly fine to be made on the BBQ pit as well.
Provided by Jerry Trevino
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h40m
Yield 7
Number Of Ingredients 12
Steps:
- Combine yogurt, garam masala, chicken masala, coriander, ginger-garlic paste, chili powder, turmeric, and salt in a bowl. Set aside.
- Slice chicken breasts into small strips that will fit on halved jalapenos and place into the bowl with the tikka marinade. Mix well, cover, and let sit in the refrigerator at least 30 minutes; the longer your marinade, the more of a flavor profile on the chicken.
- Preheat the oven to 425 degrees F (220 degrees C). Place a cooling rack on top of a baking tray.
- Snap off jalapeno stems by holding a pepper with one hand and pulling it off to the side. Repeat with remaining peppers. Slice all jalapenos in half lengthwise and remove all seeds and ribbing using a teaspoon, making sure not to remove white stem area.
- Fill jalapeno halves with cream cheese using a teaspoon; place as much cheese as to your liking. Place a strip of tikka chicken on top of cream cheese and wrap each chicken popper halve with a slice of bacon. Place on the prepared baking sheet.
- Bake in the preheated oven until bacon is browned and crisp, about 40 minutes.
Nutrition Facts : Calories 477.5 calories, Carbohydrate 6.4 g, Cholesterol 149.7 mg, Fat 34.5 g, Fiber 2.1 g, Protein 34.1 g, SaturatedFat 17.9 g, Sodium 841.7 mg, Sugar 1.7 g
BAKED BUFFALO CHICKEN JALAPEñO POPPERS
The little bite sized babies might be cute, but watch out - they pack a little punch! I love jalapeno poppers AND buffalo chicken so I decided to combine them both and really spice things up!
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Spray a baking pan lined with parchment or foil with cooking spray.
- Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
- Combine cream cheese, cheddar and scallions in a medium bowl.
- Mix in shredded chicken and hot sauce.
- Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.
- Fill peppers with chicken cheese filling with a small spoon or spatula.
- Dip peppers in egg, then in panko mixture to coat and place on prepared baking sheet.
- Spray the peppers with more oil and bake until golden, about 25 to 30 minutes.
- Remove from oven and serve immediately. Serve hot, make 20.
BUFFALO CHICKEN JALAPENO POPPERS SKINNYTASTE.COM
Steps:
- Directions: Preheat oven to 350°F. Spray a baking pan lined with parchment or foil with cooking spray. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane. Combine cream cheese, cheddar and scallions in a medium bowl. Mix in shredded chicken and hot sauce. Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl. Fill peppers with chicken cheese filling with a small spoon or spatula. Dip peppers in egg, then in panko mixture to coat and place on prepared baking sheet. Spray the peppers with more oil and bake until golden, about 25 to 30 minutes. Remove from oven and serve immediately. Serve hot, make 20.
CHICKEN BACON RANCH JALAPEñO POPPERS
What's more perfect than a plain old jalapeño popper? A jalapeño pepper stuffed with chicken, bacon and ranch dressing. Even better, these poppers are Whole30-approved.
Provided by Food.com
Categories Chicken
Time 35m
Yield 16 poppers
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
- In a large bowl, mix to combine ground chicken, half of the crumbled bacon (reserve other half for topping), shredded carrots, coconut oil, garlic powder, onion powder, paprika, 2 tablespoons chopped parsley, 2 tablespoons chopped scallions, salt and pepper.
- Fill each jalapeno half with the chicken mixture, packing tightly. Place the stuffed jalapenos on prepared baking sheet and bake for 25 minutes until jalapenos are softened and chicken is cooked through.
- Transfer to serving plate, top with 2 tablespoons sliced scallions and remaining crumbled bacon. Serve with Whole30 Ranch Dressing for dipping.
- For the Whole30 Ranch Dressing:.
- In a medium bowl, whisk to combine all ingredients.
Nutrition Facts : Calories 84.1, Fat 5.7, SaturatedFat 2.8, Cholesterol 26.4, Sodium 308.9, Carbohydrate 3, Fiber 0.9, Sugar 1.2, Protein 5.7
JALAPENO CHICKEN POPPERS
Make and share this Jalapeno Chicken Poppers recipe from Food.com.
Provided by David04
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 400°F.
- Split Chicken into 6 portions.
- Smash each section flat into an oblong patty.
- Place a 1/6th of cream cheese into the center of each patty.
- Place 1 or two halves of the Jalapeno on top of the cream cheese.
- Roll the patties into oblong balls, ensuring they have full seal completely around them.
- Season, roll and coat with the Shake 'n Bake mix.
- Bake for 20 minutes.
SMOKED CREAM CHEESE CHICKEN JALAPENO POPPERS
These little bites of poppers are absolutely incredible. My brother-in law first made them with beef and cheese so I changed it to my tastes. These are the first to go at parties!! People ask if I'm going to bring them!!
Provided by 50debbie
Categories Poultry
Time 1h
Yield 12 jalapenos, 6 serving(s)
Number Of Ingredients 4
Steps:
- Freeze the jalapenos in a baggie in the freezer the night before you want to cook them.
- Take them out of the freezer, cut off the tops and scrape out the seeds. Much easier when frozen. Freezing them also takes out a bit of the heat.
- Squeeze 1/2 package of cream cheese into jalapeno.
- Stuff a piece of grilled chicken strip into cream cheese.
- Place poppers into holder and put them in the smoker for 45 minutes.
- Serve while hot as an appetizer.
Nutrition Facts : Calories 105.2, Fat 9.8, SaturatedFat 5.5, Cholesterol 31.2, Sodium 92, Carbohydrate 3, Fiber 0.8, Sugar 2.1, Protein 1.9
CHICKEN FRIED JALAPENO POPPERS
I saw a picture (no recipe) of "fried chile" on Chef Barbie Flores fb page. I knew I had to try and create this awesome sounding and looking appetizer, so I did a simple popper cheese mix, breaded and deep fried. It's an app you just have to try!!
Provided by Lynn Socko @lynnsocko
Categories Vegetable Appetizers
Number Of Ingredients 7
Steps:
- Completely combine cream cheese and any grated cheese you like, here is an awesome cheese, veggie mixture I like to use to stuff jalapeno poppers https://www.justapinch.com/recipes/appetizer/appetizer-cheese-appetizer/best-darn-cheese-filling-or-spread.html?r=19. I had leftover cheese mix so I used it as a dip for chips, no loss!! You could also spread on bread and make a grill cheese sammie with the leftovers, if there are any.
- (The photo is sweet mini peppers, but it illustrates the way to slice off the "top" of the pepper) Slice top off of jalapenos lengthwise. Stuff with cheese mixture pushing cheese down and firmly packing it in jalapeno. I let mine sit in fridge uncovered overnight to allow the cheese to harden up some. Save the "tops" you slice off and bread and fry them as well, they make great jalapeno fries!
- Lightly flour, then dip in an egg and milk dip, then generously flour again packed the flour to the pepper.
- Deep fry for about 7-8 minutes till brown. Time will vary depending on size of jalapeno.
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