Buffalo chicken jalapeño poppers
1
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 20 • Difficulty: Easy
This delicious mashup brings together two favorite tailgating snacks: buffalo chicken dip and cheesy stuffed jalapeños. Set them out at your game-day gathering and watch the warm, creamy bites disappear before kickoff. When working with the peppers, it’s helpful to wear gloves to protect your skin from the stinging effects of capsaicin. To easily scoop out the peppers’ seeds and membranes, use a melon baller. You can fill the peppers ahead of time—up to a day ahead—and just add a few extra minutes to the bake time.
Ingredients
Jalapeño pepper
10 medium
Reduced fat cream cheese (neufchâtel)
4 oz
Light blue cheese salad dressing
2 Tbsp
Hot sauce
2 Tbsp
Cooked skinless boneless chicken breast
5 oz
Scallions
0.25 cup(s), chopped or sliced
Smoked paprika
0.25 tsp
Instructions
1
Preheat the oven to 375°F. Line a large sheet pan with parchment paper. Cut each pepper in half lengthwise; scoop out the seeds and membranes and discard. Arrange the pepper halves cut side up on the pan.
2
In a medium bowl, combine the Neufchatel, blue cheese dressing, and hot sauce, stirring until smooth; stir in the chicken and scallions. Spoon the filling evenly into the pepper halves; sprinkle evenly with the smoked paprika. Bake until the filling is heated through and the peppers are crisp-tender, 15 to 18 minutes.
3
Serving size: 1 jalapeño popper
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