• Kathy Gustafson

Buffalo Chicken Jalapeño Poppers



A delicious low carb spin on two classic appetizers. These buffalo chicken jalapeño poppers have all the amazing flavors of traditional jalapeño poppers and buffalo chicken wings combined.They are the perfect appetizer for a low carb potluck, Super Bowl Sunday or even just your average idle Tuesday. These buffalo chicken jalapeño poppers are quick and easy to make and are always a crowd pleaser.

INGREDIENTS

  • 10 large jalapeño peppers, halved lengthwise and seeded

  • 8 ounces ground chicken

  • 2 cloves garlic, minced

  • ½ teaspoon onion powder

  • ½ teaspoon fine sea salt

  • 4 ounces cream cheese (½ cup), softened

  • ½ cup crumbled blue cheese, divided

  • ¼ cup shredded mozzarella cheese

  • ¼ cup buffalo wing sauce

  • 4 strips bacon, cooked crisp and crumbled

  • 2 green onions, sliced, for garnish

  • Ranch dressing, for serving

INSTRUCTIONS

  1. Preheat the oven to 350°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper. Spread the jalapeño halves across the baking sheet.

  2. Heat a large skillet over medium heat. To the skillet, add the chicken, garlic, onion powder, and sea salt. Sauté until the chicken is no longer pink and is cooked all the way through.

  3. Transfer the cooked chicken to a large mixing bowl and add the cream cheese, ¼ cup of the blue cheese crumbles, mozzarella cheese, and Buffalo wing sauce. Mix until all of the ingredients are well combined.

  4. Fill each jalapeno with a mound of the chicken mixture. Top with the remaining ¼ cup of blue cheese crumbles and bacon.

  5. Bake for 30 minutes, until the top is golden brown.

  6. Top with green onions before serving.

GAME ON!


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Kathy Gustafson

Ph. 918-289-1662

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