- Aug 7, 2008
- 1,489
- 10
Found this recipe doing a search. Anyone try this combo yet? Love my chicken wings. Might be better with grilled or smoked chicken than canned chicken. Maybe this weekend I will try them.
Buffalo Chicken Stuffed Jalapenos
1 5 oz can chicken, drained
1-2 Tbs Frank'™s Buffalo Wing Sauce, to taste ( or 1-2 Tbs of your favorite hot sauce mixed with one Tbs melted butter)
½ cup crumbled Bleu cheese
½ cup softened cream cheese
16 large jalapeño peppers, stem end cut off and seeds removed (can use green or red ripe peppers)*
8 strips good hickory or apple smoked bacon, halved and half cooked (still limp)
Ranch dressing for dipping
Place chicken and hot sauce in a mixing bowl and toss with a fork until chicken is completely coated. Add cheeses and mix well.
With a toothpick, poke a small hole in the bottom of each pepper to allow juices to drain.
Stuff peppers to the top with chicken/cheese mixture, drape a half piece of bacon over the top of the pepper and pin the bacon in place either with a toothpick or kebab skewer, depending on cooking method, putting 4 peppers on each skewer. Put peppers in pepper rack or the skewers on top of and between the bricks and cook for approximately 1 hour or until the peppers just start to shrink and the bacon is browned.
Serve with ranch dressing for dipping.
Serves 4.
Buffalo Chicken Stuffed Jalapenos
1 5 oz can chicken, drained
1-2 Tbs Frank'™s Buffalo Wing Sauce, to taste ( or 1-2 Tbs of your favorite hot sauce mixed with one Tbs melted butter)
½ cup crumbled Bleu cheese
½ cup softened cream cheese
16 large jalapeño peppers, stem end cut off and seeds removed (can use green or red ripe peppers)*
8 strips good hickory or apple smoked bacon, halved and half cooked (still limp)
Ranch dressing for dipping
Place chicken and hot sauce in a mixing bowl and toss with a fork until chicken is completely coated. Add cheeses and mix well.
With a toothpick, poke a small hole in the bottom of each pepper to allow juices to drain.
Stuff peppers to the top with chicken/cheese mixture, drape a half piece of bacon over the top of the pepper and pin the bacon in place either with a toothpick or kebab skewer, depending on cooking method, putting 4 peppers on each skewer. Put peppers in pepper rack or the skewers on top of and between the bricks and cook for approximately 1 hour or until the peppers just start to shrink and the bacon is browned.
Serve with ranch dressing for dipping.
Serves 4.
